Archive for 09/04/2008

Kiwi and crab salad

Dear Mom

Thank you for your letter and the parcel with all the delicious goodies….

…I invited some friends over this past weekend for lunch and I made this little salad for a starter. It reminded me of home and early summers in your garden. Everybody loved the combination of crab with kiwi and I got so many compliments, I almost felt like a renowned chef! It is light which had everybody enjoying their chocolate dessert with full gusto! I am amazed at how many men are keeping an eye on their weight! I am sure you and Dad will love it too….

With much love from me.”

“Oh, and by the way, could you send me some recipes on healthy summer lunches; there’s this new cute guy at the tennis club I need to impress…”

Kiwi and crab salad

  • 6 kiwis
  • 2 cans of crabmeat
  • grated rind of one lemon
  • juice of 1/2 lemon
  • toasted sesame seeds
  • a few sprigs of chives
  • a few chervil leaves
  • a few crushed red pepercorns(optional)
  • salt and pepper
  1. Cut the tops off the kiwis, remove the flesh with a spoon and dice finely. Turn the hollowed out kiwis upside down on toweling paper to drain.
  2. Drain the crab meat and add to the diced kiwi. (Don’t use all the kiwi flesh if it seem too much)
  3. Add the lemon juice, lemon rind, chopped herbs and toasted sesame seeds to the crab meat. Season to taste
  4. Fill the kiwis with the crabfilling and decorate with a sprig of chervil and a sprinkling of crushed red peppercorns.

                                     Serves 6

Alternative: serve the crab salad on a bed on mixed salad leaves or on slices of toasted baguettes.


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