Crunchy Crab Salad with Sweet Chilli Dressing

Serves: 6

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Total Time: 40

Prep Time: 20

Cook Time: 20

• 40 gram(s) (1½oz) mixed nuts, such as peanuts and cashew nuts
• 1 tablespoon(s) tamari soy sauce
• 1 tablespoon(s) sesame oil
• Juice of 1 lime
• 2 tablespoon(s) sweet chilli sauce
• 2  dressed crabs - around 300g in total
• 2  little gem lettuces, shredded
• Half  cucumber, cut into thin batons
• 2  carrots, cut into thin batons
• 100 gram(s) bag beansprouts
• 1 large handful Thai basil and mint, roughly chopped

Method

1. Preheat oven to 200°C (180°C fan) mark 6. Put the nuts into a small roasting tin lined with foil. Drizzle with soy sauce, season and mix well to coat. Roast for 10min. Cool.
2. Mix together the sesame oil, lime juice and sweet chilli sauce. Roughly chop the cooled nuts. Carefully pick over the crab, removing any pieces of shell.
3. Put the lettuce on a serving platter and top with the cucumber, carrot and beansprouts. Scatter over the nuts, crab and herbs. Pour over the sweet chilli dressing, then serve.
4. Get ahead: Cook the nuts and make the dressing up to 24hr ahead. Store separately in airtight containers. To use, complete the recipe.

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