Quick & easy lunch: spring onion and crabmeat "salad"

A fresh an easy option for when you want something more from your lunch. You can serve it as a main or even prepare it a side for a summery dinner.

Crab is not something I use very often, so this was a bit of a treat for me (and Mike!)

With all of this surprisingly sunny weather in Scotland, I have been really looking forward to salad season again - I am not the most enthusiastic person when it comes to salads (as you can probably notice this recipe does not have any lettuce ,LOL) and I am always looking for ingredients to dress them up and make them more interesting. Crabmeat was a new discovery for me at the supermarket, when I mistakenly bought it instead of tuna and this is how I used it.

Yields a portion for 2

Ingredients:

- 300g of crabmeat (I used white)

- 6-7 cloves of garlic

- 75g of butter (I used vegan spread due to lactose!)

- 10g of root ginger (chopped)

- 4-5 spring onions

- 1 teaspoon of chilli flakes (more or less to taste)

- some black pepper

- juice of 1 lime (plus more lime to garnish - optional)

- a little fresh parsley (optional)

Method:

Melt the butter (or spread) in a frying pan on a a medium heat. Add the chopped garlic and let it brown for a few minutes.

Add the spring onions, the chilli flakes and the ginger; grind some pepper on top and fry for a further minute.

Add the crabmeat to the pan and add a dash of water to avoid it drying out and sticking. Add the lime juice after a couple of minutes.

Serve in a small bowl topped with some parsley leaves and extra lime wedges to garnish.

Extra tips

Serve with a side of flatbread or pita - the salad sits nicely into a wrap, as well as being delicious eaten on its own.