Crab salad with spinach and sweetcorn

Recipe Categories : | Salads | Crab | Seafood | Spinach |

Serves : 6

Ingredients :

• 8 oz fresh spinach, stemmed and washed
• 5½ oz fresh sweetcorn kernels, or frozen kernels, thawed
• 1 lb white crab meat, picked over
• 1 tomato, skinned, seeded and chopped
• 2 tbsp white wine vinegar
• 4 tbsp creamy yogurt dressing
• cayenne pepper
• pinch salt
• 1 red-leaf lettuce, washed and dried.

Preparation and Cooking Instructions

1. Put the spinach, with just the water that clings to the leaves, in a pan. Cover the pan and steam the spinach over medium heat until it wilts. Drain the spinach; when cool squeeze it to remove the excess liquid, and chop the spinach coarsely.
2. If you are using fresh sweetcorn, pour enough water into a saucepan to fill about 1" deep. Set a vegetable steamer in the pan and bring the water to the boil. Place the sweetcorn kernels in the steamer, cover the saucepan, and steam the sweetcorn until it is tender - about 4 minutes. (Thawed frozen sweetcorn requires no cooking).
3. In a large bowl, combine the spinach, sweetcorn, crab meat, tomato and vinegar. Cover the bowl and refrigerate for at least 30 minutes.
4. Shortly before assembling the salad, whisk together the yogurt dressing, a pinch of cayenne pepper and the salt. Pour the dressing over the salad and toss well. Arrange the lettuce leaves on a serving platter. Mound the salad on the leaves and serve immediately.