Spicy Warm Crab Salad
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
2 sprays sunflower oil 1 fresh serrano chilli, deseeded and finely chopped 115 g/4 oz mangetouts, cut in half diagonally 6 spring onions, trimmed and finely shredded 25 g/1 oz frozen sweetcorn kernels 150 g/51/2 oz white crabmeat, drained if canned 55 g/2 oz peeled raw prawns, thawed if frozen 1 carrot, about 85 g/3 oz, peeled and grated 115 g/4 oz beansprouts 225 g/8 oz fresh baby spinach leaves 1 tbsp finely grated orange rind 2 tbsp orange juice 1 tbsp chopped fresh coriander, for sprinkling.
1 Heat a wok and when hot, spray in the oil and heat for 30 seconds. Add the chilli and mangetouts then stir-fry over a medium heat for 2 minutes. 2 Add the spring onions and sweetcorn and continue to stir-fry for a further 1 minute. 3 Add the crabmeat, prawns, grated carrot, beansprouts and spinach leaves. Stir in the orange rind and juice and stir-fry for 2-3 minutes, or until the spinach has begun to wilt and everything is cooked. Serve divided equally between 4 bowls, sprinkled with the chopped coriander.
calories per portion 96