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Dressed crab with beetroot, grapefruit and radish salad

Pairing fresh crab with a light and zesty salad and zingy citrus mayonnaise, this recipe is perfect for alfresco summer dining.

  • 20 minutes prep. time
  • Serves 4
  • Salads & light bites
Dressed crab  on a chopping board, with beetroot, grapefruit and radish salad on the side
An ideal light lunch for the warmer months | © National Trust


  • 4 dressed crabs
  • 250g beetroot, thinly sliced
  • 200g grapefruit, segments
  • 125g radish, thinly sliced
  • 60g pea shoots
  • 70g fennel
  • 10g dill, finely chopped

For the dressing

  • 60ml cold-pressed rapeseed oil
  • 20ml white wine vinegar

For the citrus mayonnaise

  • 50ml mayonnaise
  • ½ lemon, zest and juice
  • 5g dill, finely chopped


Switch the fish

For something different you can also try using mackerel instead of crab.

Step 1

Thinly slice the beetroot and leave aside to add later.

Step 2

Add the grapefruit, radish, fennel and chopped dill to a bowl. Mix well with your fingers and leave in the fridge for 30 minutes.

Step 3

For the dressing, place the oil and vinegar in a bowl and whisk well using a fork or small balloon whisk. Alternatively, place the oil and vinegar in a jar, put the lid on tightly and shake it.

Step 4

For the citrus mayonnaise, place the mayonnaise, dill, lemon zest and juice in a small bowl and mix together.

Step 5

When ready to serve, add the chopped pea shoots and beetroot to the bowl, pour in the dressing and gently toss the salad together, making sure everything has a good coating of the dressing.

Step 6

Place the salad on serving plates with the dressed crab. Serve with mayonnaise on the side.

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