Dressed Crab with Fresh Yoghurt and Coriander

Seasoned white crabmeat mixed with yoghurt and coriander, served with a caper and egg salad and toasted crusty bread.

Healthy Seafood Salad Crab Michael Caines

Estimated Nutrition

Calories

546.4

kcal / serving

2185.5 kcal total

Carbs

37g

per serving

147.8 g total

Fat

32.1g

per serving

128.4 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dairy

piece

free-range

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

loaf

Crusty Bread

sliced, drizzled with olive oil and toasted

NutsSeeds

pinch

Salt

to taste

pinch

Smoked Paprika

handful

Coriander

fresh, chopped

handful

Flat leaf Parsley

fresh, coarsely chopped

Seafood

250

White Crabmeat

Vegetables

Caper

Rocket

Method

Garnish with the egg salad and rocket and serve with toasted bread.

Spoon the mixture into four metal chef rings on a lined tray and chill.

Boil the eggs for six minutes until hard boiled.

Refresh the eggs in cold water, then peel and coarsely chop them.

Season the crabmeat with salt and smoked paprika in a bowl.

Mix the chopped eggs, capers, lemon zest, parsley, and salad cream.

Season the egg salad with salt and pepper.

Place the crab rings onto plates and carefully remove them.

Mix in the mayonnaise, yoghurt, coriander, and lemon juice.