Mary Berry Crab and Crayfish Salad

This easy and refreshing Mary Berry Crab and Crayfish Salad is a quick and nutritious meal perfect for summer. With creamy crabmeat, sweet mango, and zesty lime dressing, it’s a light dish that can be easily adapted with common seafood ingredients. Ideal for a healthy lunch or light dinner!

This Crab and Crayfish Salad Recipe Is From Quick Cooking Cookbook by Mary Berry

Ingredients Needed

• 100g lamb’s lettuce
• 2 Little Gem hearts, cut into thick slices
• 250g  diced mango flesh
• 1 cucumber, peeled, halved lengthways, deseeded, and sliced into crescents
• 200g  cooked white crabmeat
• 120g peeled cooked crayfish tails
• 1 small bunch of chives, snipped
• For the Dressing:
• 8 tbsp olive oil
• 1 tbsp white wine vinegar
• Juice of 1 large lime
• 1 tbsp sweet chilli sauce

How To Make Crab and Crayfish Salad

1. Prepare the Salad Base: Scatter the lamb’s lettuce and Little Gem slices over a large platter.
2. Add Mango and Cucumber: Arrange the diced mango and cucumber slices on top of the lettuce.
3. Top with Crab and Crayfish: Create six small piles of crabmeat on the salad, then top each pile with a serving of crayfish tails.
4. Add Chives and Season: Sprinkle the snipped chives over the salad, and season with salt and pepper to taste.
5. Make the Dressing: In a jug or bowl, whisk together the olive oil, white wine vinegar, lime juice, and sweet chilli sauce.
6. Serve: Drizzle the dressing over the salad just before serving for a fresh, zesty finish.

Recipe Tips

• Use Fresh Seafood: For the best flavour, always use fresh crabmeat and crayfish tails. Fresh ingredients make a big difference in taste.
• Chill Before Serving: Let the salad chill in the fridge for about 15 minutes before serving. This enhances the flavours and makes it extra refreshing.
• Adjust the Dressing: If you prefer a spicier dressing, add a little more sweet chilli sauce. You can also swap lime juice for lemon if you like a tangy twist.
• Choose Ripe Mango: Make sure the mango is ripe and sweet. A firm, slightly soft mango will add the right texture and sweetness to the salad.
• Customize the Greens: You can substitute lamb’s lettuce with mixed leaves or spinach for a different texture and flavour, depending on what you have available.

How To Store Leftovers

Let any leftover Crab and Crayfish Salad cool to room temperature before storing it in an airtight container in the fridge. It can be kept for up to 2 days.

Nutrition Facts

Serving Size: 1 serving (1 of 2 servings)

• Calories: 337 kcal
• Total Fat: 24g
• Saturated Fat: 3g
• Cholesterol: 73mg
• Sodium: 865mg
• Potassium: 194mg
• Total Carbohydrate: 3g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 30g

Try More Mary Berry Recipes:

• Mary Berry Beetroot and Feta Salad
• Mary Berry Moroccan Summer Salad
• Mary Berry French Dressing
• Mary Berry Smoked Salmon and Avocado