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500g surimi
2 little gem lettuces
2 free range oraganic eggs
1 ripe mango
2 avocado's
1 red onion
1 garlic clove
1 mild red chili pepper
1 lime
2 tablespoons olive oil
a pinch of salt
Now the weather is so soft and sunny we make a fresh Spring Crab Salad for a change, from the Caribbean area. Unfortunately we do not have little gem salad leaves, so we use iceberg lettuce instead. The Caribbean salad tasted no less delicious with it!
How to make a Caribbean Crab Salad
Boil the eggs until hard in +/- 8 minutes, peel and allow them to cool completely.
AH sells packets which contain almost all you need.
Chop the mango, pepper and onion, scrape the avocado.
Remove the seeds from the chili and cut it finely.
Wash and dry the salad leaves, crush the garlic and juice the lime.
Place the surimi in a large bowl and add the mango, chili, onion, avocado, garlic and lime juice
Drizzle the salad with olive oil and season with salt to taste.
Gently toss the salad until all is well combined.
Spread the dried salad leaves on a large, flat platter.
Fill the salad leaves generously with the salad.
Serve the Caribbean salad with toast or French bread if you like.