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Crab and Fennel Salad

This elegant crab and fennel salad is a sophisticated way to enjoy fresh seafood with a crisp, aromatic crunch. The delicate sweetness of jumbo lump crabmeat pairs beautifully with the subtle anise flavour of shaved fennel and a zesty lemon dressing. Using a hint of ground fennel seeds in the vinaigrette intensifies the botanical notes, while a mix of vibrant baby leaves adds a soft, peppery finish to every mouthful.

As a diabetes-friendly starter or light lunch, this refined dish is naturally low in carbohydrates and rich in high-quality protein and heart-healthy fats. The use of pastry rings creates a professional, stacked presentation that makes it perfect for dinner parties or a special weekend treat. Serve immediately to enjoy the contrast between the chilled crab and the bright, citrusy dressing.

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Ingredients for Crab and Fennel Salad

  • 1/2 teaspoons fennel seeds

  • 1/2 teaspoons salt

  • 1/4 teaspoons black pepper

  • 1 1/2 tablespoons fresh lemon juice

  • 2 tablespoons mild extra-virgin olive oil

  • 1 small fennel bulb (sometimes labeled "anise"

  • 6 to 230g ), stalks cut off and discarded

  • 110g jumbo lump crabmeat (about 1/2 cup), picked over

  • 2 teaspoons chopped fresh chives

  • 1 cup baby lettuces (preferably red, such as amaranth, lolla rossa, and red basil) or mâche (lamb's lettuce)

  • an electric coffee/spice grinder

  • an adjustable-blade slicer

  • 2 (3-inch) metal entremet (pastry) rings at least 2 inches high or 2 clean empty cans with top and bottom removed

How to make Crab and Fennel Salad

Finely grind fennel seeds in grinder, then whisk together with salt, pepper, and lemon juice in a small bowl. Add 1 tablespoon oil in a slow stream, whisking until combined.

Shave fennel bulb with slicer crosswise into paper-thin slices until you have enough to measure 1 packed cup. (Halve bulb lengthwise if too large for slicer.) Toss with 2 teaspoons vinaigrette in another small bowl.

Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.

Put each metal ring in centre of a salad plate. Divide crab mixture between them, pressing down on it lightly with your fingertips.

Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.

Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Historia del artículo

La información de esta página ha sido revisada por médicos cualificados.

  • 17 Enero 2026 | Publicado originalmente

    Autores:

    Editores de recetas del Reino Unido

    Revisado por expertos

    Editores de recetas del Reino Unido
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