Crab and Fennel Watercress Salad from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Pla
Heat a frying pan over medium-high heat and dry-roast the pine nuts until golden brown, about 3 to 4 minutes. Set aside. Combine the orange juice, mayonnaise, and lime zest and mix in the crabmeat....
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Cooking tools:
- Skillet
- Stove
- Spoon
- Mixing bowl
- Plate
- Chef's knife
- Cutting board
- Microplane
- Salt shaker
- Pepper mill
Ingredients
- 1 orange, peeled, cut into segments
- Cayenne pepper, to taste
- 2¼ cup (80 g) watercress or arugula
- 1 fennel bulb, cleaned, thinly sliced, green fronds saved
- Salt
- pepper
- One 6-ounce (170 g) tin of crabmeat, drained
- Zest of ½ lime
- 2 tablespoons mayonnaise
- ¼ cup (50 ml) orange juice
- 2 tablespoons pine nuts
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