Crab tacos


Crab tacos

It is officially salad weather. It’s above 21 degrees, the sun is shining on the daily and good things are in season. This salad on a taco is lunch on the fly and combines crunch and freshness (radish and fennel) a peppery hit from the rocket, earthy nuttiness from the asparagus and a sweet taste of the sea from the crab. Slice the fennel and the radish finely so that they don’t overpower the delicate flavour of the crab meat. I pulled the salad together with a light olive oil dressing, heavy on the lemon. A light crème fraiche with mustard and lemon would work too.



Crab tacos

INGREDIENTS

50g crab meat

5 radishes

A handful of rocket

½ - 1 small fennel

4 asparagus


For the dressing

3 tbsp olive oil

1 tbsp lemon juice, freshly squeezed

½ clove garlic, minced

Salt and pepper

4 small soft tacos



Finely slice the radishes and asparagus. Finely slice the fennel and cut into matchstick lengths. Place in a bowl with a handful of rocket.


Place the ingredients for the dressing and mix. Add more lemon if needed. Add a tablespoonful to the salad and mix. Add more spoonfuls until the salad is coated lightly – you don’t want to make the salad become soggy and overpowered with the dressing. Season to taste.


Place a taco on a flame on the hob and turn when the edge begins to colour. Do this with each taco and place on a plate.


Spoon a portion of the salad onto each taco and top with crab meat. You can add a little final drizzle of olive oil to finish.