Dressed crab with beetroot, grapefruit and radish salad

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

Light Bites
National Trust dressed crab with beetroot, garpefruit and radish salad
  • Preparation time 20 minutes (prep. time)
  • Serves 4


  • 4 dressed crabs
  • 250g (10oz) beetroot, thinly sliced
  • 200g (8oz) grapefruit, segments
  • 125g (5oz) radish, thinly sliced
  • 60g (2 ½ oz) pea shoots
  • 70g (3oz) fennel
  • 10g (1/2 oz) dill, finely chopped
  • For the dressing:
  • 60ml (3floz) coldpressed rapeseed Oil
  • 20ml (1floz) white wine vinegar
  • For the citrus mayonnaise:
  • 50ml (2floz) mayonnaise
  • ½ lemon, zest and juice
  • 5g (1/4 oz) dill, finely chopped



  1. Thinly slice the beetroot and leave aside to add later
  2. Add the grapefruit, radish, fennel and chopped dill to a bowl. Mix well with your fingers and leave in the fridge for 30 mins
  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
  4. For the citrus mayonnaise, place the mayonnaise, lemon zest and juice and dill in a small bowl and mix together
  5. When ready to serve, add the chopped pea shoots and the beetroot to the bowl, pour in your dressing and gently toss the salad together, making sure everything has a good coating of the dressing
  6.  Place the salad on your serving plates with your dressed crab
  7. Serve with mayonnaise on the side; pour a glass of cold white wine and enjoy