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Summertime Spanner Crab Salad

Try Steve's delicious crab salad entree!


  • Salad

  • 2 x small mandarins in segments

  • 50g fresh seaweed

  • 2 x wing beans

  • 1 x Lebanese cucumber thinly sliced

  • 200g freshly grated coconut

  • Spanner Crab Salad

  • 200g spanner crab meat

  • ½ bunch baby shallots (green part)

  • 1 x mandarin juice

  • 50ml extra virgin olive oil

  • Tomato Concasse

  • 6 x ripe tomatoes, peeled, seeded and finely diced

  • ½ bunch baby shallots sliced

  • Olive Oil

  • ½ lime juiced

  • Chilli Vinaigrette

  • 1 x medium green chilli seeded and diced

  • 2 x eschallots finely diced

  • 1 x tsp brown sugar

  • 100ml cane vinegar

  • 100ml extra virgin olive oil


  • 1.

    Combine all ingredients of spanner crab salad and refrigerate

  • 2.

    Combine all ingredients of Tomato Concasse and set aside

  • 3.

    For vinaigrette, combine and stir

  • 4.

    Assembly, use two tablespoons, shape crab salad into quenelles and arrange in a shape on a large white plate

  • 5.

    Sprinkle Tomato Concasse, mandarin segments, seaweed and wing beans around plate

  • 6.

    Toss the cucumber in vinaigrette and place on top of concasse

  • 7.

    Drizzle plate with a little vinaigrette and scatter with coconut – serve


Inspired by a Peter Kuruvitas recipe

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