|Organic Food by County|
Aberdeenshire Angus Antrim Ayrshire Bedfordshire Berkshire Berwickshire Borders Buckinghamshire Cambridge Carmarthenshire Ceredigion Channel Isles Cheshire Clwyd Conwy Cornwall County Down County Durham Cumbria Denbighshire Derbyshire Devon Dorset Dumfries and Galloway Dyfed East Lothian East Sussex East Yorkshire Essex Fife Glamorgan Gloucestershire Greater Manchester Gwynedd Hampshire Herefordshire Hertfordshire Highland Isle of Man Isle of Wight Isles of Scilly Kent Lanarkshire Lancashire Leicestershire Lincolnshire London Monmouthshire Norfolk North Yorkshire Northamptonshire Northern Ireland Northumberland Nottinghamshire Orkney and Shetland Oxfordshire Pembrokeshire Powys Ross-shire Roxburghshire Rutland Shropshire Somerset South Yorkshire Staffordshire Suffolk Surrey Tyne and Wear Tyrone Warwickshire West Lothian West Midlands West Sussex West Yorkshire Wiltshire Wirral Worcestershire |
|Recipes - Crab salad with ginger dressing|
Crab salad with ginger dressingServes 4
225g (8oz) white crabmeat, fresh or defrosted; half an iceberg lettuce, shredded; 2 carrots, grated; half a cucumber, sliced; 75g (3oz) button mushrooms, quartered; 2 spring onions, sliced; Dressing:
3 x 15ml spoon (3 tablespoons) sunflower oil; 1 x 15ml spoon (1 tablespoon) sesame oil; 2 x 15ml spoon (2 tablespoons) white wine vinegar; 1.25cm (half an inch) piece root ginger, peeled and chopped
Arrange the lettuce on a plate. In a large bowl, mix the together the crabmeat, carrots, cucumber, mushrooms and spring onions.
To prepare the dressing: place all the ingredients into a screw-topped jar. Shake well. Pour the dressing over the crab salad and mix well. Spoon onto the bed of lettuce. Serve with hot bread.
Creation date : 11/04/2007 @ 22:19
Last update : 30/01/2009 @ 19:04
Category : Recipes
Page read 6455 times
Print the page