Crab and Apple Salad With Lemon Dressing

JustJanS's Note:

A Donna Hay recipe from our Sunday Herald. Russ wanted this saved so we can make it next year when we get back to crab country! The recipe gives no prep time so I'm guessing and suggests it feeds 8-I'd have thought 4 would be more like it so that's what I'm suggesting. I have also halved the amount of dill as I love it but think a half cup would be too much. Remember an Aussie teaspoon contains 4 teaspoons!

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 apple, sliced into matchsticks, Granny Smith suggested
• 3 celery ribs, sliced thinly
• 1/4 cup dill, chopped
• 1 tablespoon lemon juice
• 500 g blue crab meat, flaked
• 1 romaine lettuce hearts, trimmed

Lemon Dressing

• 1/2 cup whole-egg mayonnaise
• 1 tablespoon lemon juice
• 1/2 tablespoon Dijon mustard
• 1 tablespoon red-wine vinegar
• sea salt and fresh ground black pepper

Directions:

1. Place the apple, celery, dill, lemon juice and crab in a bowl and toss gently to combine then set aside.
2. To make the dressing, place the ingredients in a bowl and stir to combine.
3. To serve, top the lettuce leaves with the crab mixture, then drizzle over the dressing.