Crab & Prawn Salad in Lemon & Dill Mayo
This meal is fresh, light and very tasty and filling. It is a fast one to prepare and for me it is the best way I have found to eat crab meat.
Crab is a low calorie food, low in fat, but has the essential omega 3 fat making it a valuable food for us. Prawns provide selenium, B12 and iron, ideal foods for those cutting back on red meat. Selenium is essential for thyroid health and I frequently see low B12 or folate in my female clients, which affects energy levels. I added the celery for extra potassium for blood vessel health
1 Serving: 4g Carb Kcals 349
Ingredients make 2 servings
|
Fibre |
Protein |
Carbohydrate |
Fat |
|
3g |
22g |
4g |
26g |
Ingredients
Serves 2
130g, 8 large prawns (raw or cooked)
100g cooked Crab Meat
200g, 2 heads of Baby Gem Lettuce
105g, 2 long organic celery sticks
70g full fat Hellmans Mayonnaise (1.4g carb/100g)
5g, 1 teaspoon chicory syrup
5g, 1 teaspoon apple cider or white wine vinegar
1 organic lemon – yielded 6g zest and used 20ml of juice
6g fresh Dill, herb
Method
Chop away the lettuce stalk, chop the lettuce and celery and wash thoroughly drying well
Using a small blender, add the mayonnaise, chicory syrup, lemon zest and juice , dill and blitz. Add salt and black pepper. Taste.
Drench the lettuce and celery in the dressing, add in the crab meat and mix it all together. Divide into 2 serving and serving aside.
Heat a small frying pan with 1 tsp olive oil and fry the prawns – they only take 3 to 5 mins max. You can season them with chilli and add garlic to the fry if you wish but I prefer them plain for this dish.
Serve the prawns on top of the crab salad.
Feel free to add more lettuce as I had a small pool of sauce left in my plate.
