Crab, mango and avocado salad with elderflower dressing


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Main serves 2

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2 prepared fresh crab, approx 250g mixed white and brown crabmeat
2 spring onions, finely chopped
1 large red chilli, de-seeded and finely chopped
1 lime
1 tbsp fresh coriander, finely chopped
1 mango
1 avocado
2 tbsps Bottlegreen Elderflower Cordial
2 tbsps olive oil
1 tbsp fresh mint leaves
1 bag rocket
2 slices medium sliced white bread


– Place the crab in a bowl, add the finely chopped spring onions, chilli, a good squeeze of lime juice and the chopped coriander, stir together and season to taste.

– Peel and cube the mango and avocado, mix with the torn mint and rocket leaves. Mix together the cordial and olive oil, add a squeeze of lime juice and toss into the salad.

– To make the melba toast curls, toast the bread on both sides, remove the crusts and cut each piece in half horizontally. Cut into 4 triangles and toast until lightly golden.

– To serve, use a metal ring to hold the salad in a circle on a plate, top with a layer of the crab mix, carefully lift the ring off and serve garnished with the melba toasts or simply serve spooned onto a plate in the two layers.

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