140g white crabmeat
1 orange, peeled, segmented and juices kept
1 tsp each chopped chives and dill
2 tsp mayonnaise
1 grapefruit, peeled and segmented
good handful mixed baby salad leaves
a few slices of gluten free bread, to serve
For the dressing
2 tbsp Chardonnay vinegar (buy from Italian delis, or just use a regular white wine vinegar)
1 tsp Dijon mustard
1 tsp sugar
5 tbsp olive oil
Make the dressing by whisking together the vinegar, mustard and sugar in a small bowl.
Slowly add the oil to the mixture, whisking until it has all been incorporated, then set aside.
Put the crab in a bowl with a little of the reserved orange juice and toss together before adding the herbs, mayonnaise and some seasoning, then gently mixing.
Toss the orange and grapefruit segments with the salad leaves and pile a little onto 2 plates.
Add a slice or 2 of gluten free bread and the crab mix, then drizzle the leaves with some salad dressing
Recipe from Good Food magazine