Spanner crab with tomato and cucumber salad


This elegant summer salad of crab is just the ticket for soothing the senses on a hot day. It will make the perfect entree for Christmas lunch or a refreshing accompaniment to Boxing Day leftovers. I have used spanner crab meat which I buy in small sous vide sachets of 100 grams.

These little sachets freeze well and are a must-have freezer item during the holidays. Perfect for stirring through GF pasta or risotto – if that’s your thing – or roll up in rice paper with kelp noodles and fresh sprouts and serve with Nuoc Nam, a Vietnamese dipping sauce.

I found Neil Perry’s recipe here. It’s so healthy and aligned with my kitchen philosophy at Cabarita Ocean Health Retreat that it needed no modification – and the guests just loved it! You can check out Neil Perry’s latest venture Rosetta at Crown in my hometown of Melbourne. A sophisticated Italian ristorante with a seasonally driven menu of Neil’s favourite regional recipes from his extensive travels through Italy.

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Spanner crab with tomato and cucumber salad

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Samantha Gowing
    • Yield: Serves 4



    1/3 cup extra virgin olive oil

    2 lemons

    1 baby cos lettuce, leaves separated and torn

    16 cherry tomatoes, cut in half

    2 cucumbers, peeled, cut in half, seeds removed and cut into 1cm half moons

    2 birdseye chillies, seeds removed and chopped

    1 small red onion, finely chopped

    2 tbsp finely chopped parsley

    4 x 100 gram sachets of cooked spanner crab meat

    Salt and freshly ground black pepper


    1. Place the olive oil, the juice of 2 lemons, the zest of 1 lemon, sea salt and black pepper to taste in a small bowl, and mix well
    2. In a separate bowl, place the cos lettuce and 1/3 of the dressing, season with pepper, toss gently and divide among 4 plates
    3. Place the remaining ingredients, except the crab, in the bowl and dress with 1/2 the remaining dressing. Place the salad on top of the leaves
    4. Place the crab and the last bit of dressing in the bowl and mix. Place a mound of crab on each salad. Finish with a good grind of pepper and a sprinkle of sea salt
    5. Hot tips: Any seafood can be substituted for the crab. Consider cubes of raw fish, marinated for 5 minutes in lime juice, or chunks of cured ocean trout

Salad of king prawn, spanner crab, Nam Jim dressing



Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Table of Contents

On Key

Related Posts

This website is using cookies

This website is using cookies.

We use cookies on our website to improve your browsing experience and analyse site traffic. These cookies are essential for certain functionalities and remember your preferences. By clicking ‘Accept,’ or continuing to browse the site, you consent to the use of all cookies and you agree to the placement of these optional cookies on your device. 

GET 5 IMMUNE boosting recipes right now!

There's Never Been A Better Time