Spicy Warm Crab Salad Recipe

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  • Sunflower Oil – 2 sprays
  • Fresh Serrano Chilli – 1, deseeded and finely chopped
  • Mangetout – 115 gms, cut in half diagonally
  • Spring Onions – 6, trimmed and finely shredded
  • Frozen Sweetcorn – 25 gms, kernels defrosted
  • White Crabmeat – 150 gms, drained if canned
  • Raw Prawns – 55 gms, peeled and deveined, thawed if frozen
  • Carrot – 1, peeled and grated
  • Beansprouts – 115 gms
  • Fresh Baby Spinach Leaves – 225 gms
  • Orange Rind – 1 tblsp, finely grated
  • Orange Juice – 2 tblsp
  • Fresh Coriander – to garnish, chopped


  1. Heat a wok and when hot, spray in the oil and heat for 30-45 seconds.
  2. Add the chilli and mangetout.
  3. Stir-fry over a medium heat for 2 minutes.
  4. Add the spring onions and sweetcorn and continue to stir-fry for a minute.
  5. Add the crabmeat, prawns, grated carrot, beansprouts and spinach leaves.
  6. Stir in the orange rind and juice and stir-fry for 2 to 3 minutes or until the spinach has begun to wilt and everything is cooked.
  7. Sprinkle with the chopped coriander and serve.

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