Skip to navigation | Skip to content | Skip to footer

Back to recipes

Portland crab, radish, orange and watercress salad with chilli and orange dressing

A simple and refreshing salad that is quick to make but impressive for special occasions.

Servings 2


150g picked white Portland crab meat

5 spring radishes, topped, tailed and very finely sliced

2 oranges, peeled and segmented

1 baby gem lettuce, picked and washed

1 bunch of watercress, picked and washed

For the dressing

1 orange, pith and pips removed, plus zest of half

½ a red chilli

1 tablespoon of cider vinegar

100gml extra virgin olive oil


Place all the dressing ingredients in a blender until completely smooth. Taste for seasoning. Gently mix the crab, orange, radish and leaves together with your hands, being careful not to break up the crab too much and drizzle over the dressing.