The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
White Crab & Radish Salad with Orange & Avocado
A vibrant spring salad starring responsibly-sourced white crab, coated in a bright orange dressing. Serve over golden roast potatoes, creamy avocado, crunchy radish and leafy pea shoots. Finish with a drizzle of maple and mustard dressing and a sprinkle of chives.
Low sat fat
Serving size
Ingredients
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 40g pea shoots
- 1 handful of fresh chives
- 1 avocado
- 3 radish
- 100g white crab meat (Crustaceans) (white crab meat)
- 1 orange
- 8 baby potatoes
Nutritional Information
Calories: 584
Protein: 17g
Carbs: 41g
Fat: 38g
Ingredients
- 1 handful of fresh chives (use half)
- 1 avocado (use half)
- 40g pea shoots (use half)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 orange (use half)
- 3 radish
- 100g white crab meat (use half) (Crustaceans) (white crab meat)
- 8 baby potatoes
Nutritional Information
Calories: 742
Protein: 21g
Carbs: 74g
Fat: 39g
White Crab & Radish Salad with Orange & Avocado
A vibrant spring salad starring responsibly-sourced white crab, coated in a bright orange dressing. Serve over golden roast potatoes, creamy avocado, crunchy radish and leafy pea shoots. Finish with a drizzle of maple and mustard dressing and a sprinkle of chives.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with baking parchment
- Pull out a small bowl
Roast the potato
- Quarter the potatoes lengthways, then add to the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Dress the crab
- Meanwhile, with a small knife, peel and remove the pith from the orange. Carefully cut out the segments, then squeeze the remaining juice from the membrane into the small bowl
- Add the crab to the bowl with 1 tbsp olive oil and a pinch of salt. Mix to combine, then set aside
Finish the prep
- Thinly slice the radishes and avocado. Roughly chop the chives
Plate up
- When ready, share the pea shoots between plates. Top with the roast potato, orange, radish and avocado
- Spoon over the dressed crab. Drizzle over the maple & mustard dressing and sprinkle with the chives
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