Fennel, orange and crab salad recipe

Name: Fennel, orange and crab salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fennel bulb; 200 g (7.1oz) white crab meat; 8 radishes; 2 small oranges; 0.5 lemon; 1 tbsp extra virgin olive oil; 50 g (1.8oz) watercress; 6 tbsp extra virgin olive oil; 2 tbsp white wine vinegar; 1 pinch of sugar; 1 pinch salt and freshly ground black pepper

Servings: persons

1
Halve and quarter the fennel.
2
Trim the tops (reserving the feathery fronds for the salad) and cut out the core from each quarter.
3
Cut into very thin slices using a mandolin or a sharp knife.
4
Place the sliced fennel into a bowl, stir in the olive oil and a good squeeze of lemon then set aside until ready to assemble the salad.
5
For the dressing, finely chop the watercress then add the olive oil, vinegar, sugar and seasoning to taste.
6
The easiest way to do this is in the small bowl of a food processor.
7
Cut a slice off the top and bottom of each orange then, using a very sharp knife, cut the peel off in thick strips, making sure all the pith is removed as well.
8
Slice the oranges into thin rounds discarding any pips.
9
Thinly slice the radishes discarding the top and bottom tips so that you are only using perfect pink-rimmed rounds.
10
Assemble the salad by placing a small heap of fennel onto each plate, interspersed with slices of orange and radish.
11
Top with the crab meat and garnish with fennel fronds.
12
Spoon the watercress dressing around the salad.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 fennel bulb, 200 g (7.1oz) white crab meat, 8 radishes, 2 small oranges, and more.

Yes, Fennel, orange and crab salad recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!