SERVES 2
When dressing crab, exert full pressure with thumbs to prise claws from body.
15 ml (1 tbsp) lemon juice
15 ml (1 tbsp) mayonnaise
15 ml (1 tbsp) natural yogurt
225 g (8 oz) crab meat
1/2 cucumber, diced
2 tomatoes, skinned and cubed
50 g (2 oz) pasta shells, cooked
pepper
lettuce, shredded
cucumber and lemon slices, to garnish
1. Mix together the lemon juice, mayonnaise and yogurt.
2. Combine the dressing with remaining ingredients, except the lettuce. Serve the crab salad on a bed of shredded lettuce, garnished with cucumber and lemon slices, accompanied by brown bread and butter if liked.
