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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

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


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 :


French Bread


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


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


Related Recipes and Information

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