Courgette and Crab Salad (4)

A recipe from “Sophies Table” by Sophie Grigson (1990)

Courgette and Crab Salad (4)
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Courgette and Crab Salad (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Cut the courgettes into 1 cm slices. Spread out in a colander and sprinkle with a little salt. Leave to drain for 30 minutes then rinse and pat dry.
  2. Steam or simmer in salted water until just tender. Drain well.
  3. Put all the dressing ingredients in a screw top jar. Shake well and adjust seasoning. Toss the hot courgettes in the dressing and leave to cool.
  4. Drain the excess dressing from the courgettes( and reserve) and arrange them on a large serving plate.
  5. Moisten the crabmeat with 1-2 tbsps of the dressing and pile up in the centre of the courgettes,
  6. Sprinkle the tomato over the top and serve lightly chilled.
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