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Recipe Detail Page
Crab and Pea Sprout Salad
Spring 2002
Juicy pea-flavoured pea sprouts are a symbol of spring. If none are available, you can always replace them with soft lettuce leaves such as Boston or Bibb.
Serves 6
1 pkg (200 g) crab meat, defrosted
1 1/4 cups (300 mL) cooked peas
6 cups (1.5 L) fresh pea sprouts
Dressing
Zest of 1 orange
2 tbsp (25 mL) freshly squeezed orange juice
6 tbsp (90 mL) olive oil
Salt and freshly ground pepper
1. Squeeze the crab meat well to remove excess water and break into small pieces, making sure there are no shell fragments. Place in a large bowl with peas and pea sprouts.
2. Mix ingredients for dressing with a small whisk until blended. Pour over crab mixture and toss. Divide among salad plates and serve immediately.
Serves 6
