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A Weekday Menu Recipe

 

Crab and Aubergine Salad     CD  MC  20mins

Serves 4     Cold Seafood Shellfish Vegetables Herbs Salads Main Course Gluten Wheat Dairy Free Eggless

Ingredients
2 Medium Aubergines (Eggplant)
Olive Oil
4 Dressed Crabs
5cm/2-inches Fresh Root Ginger, grated
1 Red Capsicum (sweet Pepper), diced
The Juice of 1 Lemon
25cm/10-inches Cucumber, thinly sliced
1 teasp Finely chopped Dill
Salt and Black Pepper

Instructions

1. Preheat the grill to hot and line the grill pan with aluminium foil. Cut the aubergines lengthways into 4 slices, and score the skins with a criss-cross pattern. Brush the surfaces with a little olive oil and grill for about 5 minutes on each side, until golden. Remove from the grill and leave to cool.

2. Meanwhile, place the crab meat, ginger, capsicum and half the lemon juice in a mixing bowl and toss to mix well.

3. In another bowl, mix together the dill, cucumber, remaining lemon juice, salt and pepper

4. To serve Divide the aubergine slices between 4 serving plates, top with the crab mixture then place the cucumber mixture along-side.

 

Serving Suggestions :

Accompaniments

French Bread

Dessert

Fresh Plum Gallettes

 

More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   More Salad Recipes

 

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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.
 

Make ahead

Chill until ready to serve

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Wooden or Plastic Spoon

 

Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

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