Crab With Radishes, Orange & Watercress

This salad uses the fine, delicate white meat from the claws and is a regular at our dinners at River Cottage.

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Serves
2
Ingredients
200g of white crab meat
2 oranges
5 spring radishes, topped and tailed
2 tbsp of cold-pressed rapeseed oil
50g of watercress, tougher stalks removed
Sea salt & black pepper
Method
Step 1
Put the crab meat on a plate and pick through it with your fingertips to check for any fragments of shell, then transfer to a bowl.
Step 2
Cut a thin slice from the top and bottom of the oranges then stand them on a board and slice off the skin and white pith. Cut the orange segments out from between the membranes and remove any pips. When you’re just left with the core of pithy membranes, squeeze this over the crab to release any juice.
Step 3
Thinly slice the radishes and arrange on a platter with the orange segments. Add the rapeseed oil to the crab meat and mix gently, then taste and season with a little salt and pepper. Distribute the crab over the oranges and radishes, scatter the watercress over the top and serve.

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