A delicious combination of fresh delicate crab, creamy avocado and crispy salty bacon, this is my type of salad and so simple.

You can make this with the meat from dressed crabs so you have the delicious brown crabmeat to give some added depth of flavour to the dish or you can use our white crab meat and freeze any meat you have leftover to use another day.

Serves 2


  • 135g bag watercress, rocket and spinach salad
  • 1 ripe avocado, stoned, peeled and sliced
  • 30g pine nuts, toasted
  • 40g cooked crispy bacon, broken up
  • 150g fresh white crab meat or the meat from a dressed crab
  • 3 tbsp olive oil
  • 1 tbsp lemon juice

    Divide the salad between 2 large serving plates. Dot over the avocado, pine nuts and bacon, then top with the crab meat.

    In a small bowl, whisk the olive oil and lemon juice. Season to taste and drizzle over the salad to serve.


    Recipe and picture from Delicious Magazine.

    Tags: Crabs Recipe