The succulent spiced crab meat has been given a sharp and tangy twist with an exotic squeeze of orange. Spicy Warm Crab Salad is one of the wonderfully light, fresh, full of flavor and a great summer salad that you should try!
Spicy Warm Crab Salad
2 tablespoon Orange juice
1 tablespoon Finely grated orange rind
1 tablespoon Chopped fresh coriander, for sprinkling
115 g/4 oz Bean sprouts
225 g/8 oz Fresh baby spinach leaves
115 g/4 oz Mangetouts cut in half diagonally
25 g/1 oz Frozen sweet corn kernels defrosted
150 g/5 1/2 oz White crabmeat, drained if canned
55 g/2 oz Raw prawns, peeled and deveined, thawed if frozen
6 Spring onions, trimmed and finely shredded
2 sprays Fresh Serrano chili, deseeded and finely chopped 1
1, about 85 g/3 oz Carrot, peeled and grated
Heat a wok and when hot, spray in the oil and heat for 30 seconds. Add the chili and mangetouts then stir-fry over a medium heat for 2 minutes.
Add the spring onions and sweet corn and continue to stir-fry for a further 1 minute.
Add the crab meat, prawns, grated carrot, bean sprouts and spinach leaves. Stir in the orange rind and juice and stir-fry for 2-3 minutes, or until the spinach has begun to wilt and everything is cooked. Serve divided equally between 4 bowls, sprinkled with the chopped coriander.
This spicy crab salad also works well with chicken or pork mince. If you like it super spicy, roast a dry chilli till black, grind and add to the salad.