Summer "Crab" Salad

I really love salads and for some reason I also really love Crab sticks I am not sure why as they are not really crab at all but mostly blitzed white fish with crab flavouring, shaped, cured and dyed to look like crab legs.

Crab sticks are virtually fat free and very low in calories and I use them to replace tuna in some recipes.

Here is my Summer "Crab" salad which is wheat and dairy free.

Summer "Crab" Salad

Serves 2

8 crab sticks

2 tbsp Mayonnaise ( Japanese mayo also works well)

10ml Tomato sauce

6ml lemon juice

Salt and pepper

1 tsp chopped parsley

1/2 pk mixed Italian leaves

120g cucumber

1 young carrot

1/2 stick celery

2 tbsp extra virgin olive oil

Microwave the crab sticks until defrosted and warm, about 2 minutes.

Shred the sticks by hand.

Add the mayonnaise, tomato sauce, lemon juice, seasoning and parsley.

Wash the lettuce and place a handful on each plate.

Peel the carrot, discard the peel and continue peeling ribbons for the salad.

Cut a piece of cucumber and taking a fork, run it down the sides of the cucumber to help the dressing to hold on then slice thinly.

Peel and julienne the celery.

Place the carrot ribbons on the lettuce, arrange the cucumber slices and celery on top.

Season the salad now and dress with olive oil.

Place a big pile of crab on top of the salad and enjoy with a glass of white wine and crispy ciabatta.

Picture and recipe Copyright by Tamsyn Wells