Thai Crab, Avocado & Grapefruit Salad | Abel & Cole
Thai Crab, Avocado & Grapefruit Salad
Clock Image
Prep: 20 mins
Cook: 30 mins
Weigh anchor for Cornwall's Sea Food and Eat It white crab meat tumbled with juicy grapefurit and creamy avocado in a zingy lime dressing.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
420 kcal
(per portion)
Ingredients you'll need
  • 75g brown basmati rice
  • 100g white crabmeat
  • 1 lime
  • 1 chilli
  • 1 tbsp brown rice vinegar
  • 2 tsp Demerara sugar
  • 1 mini romaine lettuce
  • 1 spring onion
  • 1 grapefruit
  • 2 mini avocados
  • A handful of coriander, leaves only
From your kitchen
  • 150ml boiling water
  • Sea salt
Step by step this way
  • 1.

    Tip the rice into a bowl. Cover with cold water. Whisk for 1-2 mins (you can use a fork) till the water goes cloudy (this is the starch). Drain and rinse under cold water.

  • 2.

    Tip the rice into a small pan. Add 150ml boiling water and a pinch of salt. Cover. Bring to the boil. Turn the heat right down and very gently cook for 20-25 mins till the water is absorbed. Take off the heat and set aside, lid on, for 5 mins to finish cooking the rice.

  • 3.

    Tip the crab into a bowl. Finely grate in the lime zest. Halve the chilli. Scoop out the seeds and white bits if you want less heat. Finely dice it and add to the crab.

  • 4.

    Juice the lime. Whisk the lime juice with 1 tbsp vinegar, 2 tsp sugar and a pinch of salt. Taste and add a little more vinegar, sugar or salt if you think it needs it (it should be a balance of sweet and sour). Add the dressing to the crab and stir to mix. Set aside for the flavours to mingle.

  • 5.

    Finely slice the lettuce and toss into a bowl. Trim the roots off the spring onion. Very finely slice it on the diagonal and add it to the lettuce.

  • 6.

    Slice the top and bottom off the grapefruit. Slice off the skin and white pith. Slice the segments out of the thin membranes with a small, sharp knife. Add the segments to the bowl, then hold the membranes over the bowl and give them a squeeze to squeeze in any juice. If there's any grapefruit flesh on the skin, give that a squeeze over the bowl too.

  • 7.

    Halve the avocados. Remove the stones. Scoop the flesh out of the skins. Slice each half. Set aside.

  • 8.

    The rice should be cooked by now. Tip it into a heatproof sieve and rinse under cold water to cool. Shake off any excess water and add the rice to the bowl. Toss everything together, then divide between 2 plates. Top with the avocado and crab. Drizzle over any leftover dressing and serve topped with the coriander leaves.

  • Tip

    Rip and ready
    If your avocado is a little firm when you unpack it, pop it in a paper bag with the banana we've sent you and leave for a few days to ripen.

This recipe is from