This small salad is packed full of punchy flavours with a burst of heat, fresh lime and fruity mango followed by crunchy pak choi, this salad is ideal for those sunny afternoons!
Ingredients: Serves 2
200g White picked crab meat
1 x Red chilli – deseeded and sliced
1 x Mango – diced
1 x Pak choi – finely sliced
Small bunch of chives
Small bunch of coriander
1 tbsp. Crème fraiche
1 x Lime zest & juice
Fine salt
Method
First it’s always best to pick through any crab meat with your fingers just to ensure there is no small pieces of shell lingering.
Once picked through, place in a small mixing bowl along with the chilli, mango, chives, crème fraiche, lime juice and a pinch of salt. Mix all of this together – if you want to bind it together slightly more add a touch more crème fraiche.
Place the crab mix onto a plate or bowl and add the finely sliced pak choi.
Add zest of lime and sprinkle with coriander and serve.
Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book.
Twitter @Chefgtownsend
Instagram- @chef.g.townsend
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here