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.