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5 from 1 vote

Crab Meat Salad with Fennel and Herbs

This crab salad adds some coastal flavour to your table, it is easy to prepare and is incredibly delicious and can also, double as an entree.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Salad
Cuisine: Australian
Keyword: Easy
Servings: 4
Calories: 271kcal


  • Mandoline / V-Slicer or Food Processor
  • Julienne Peeler


For the salad…

  • 450 grams fresh crab meat (I used a combination of frozen spanner and fresh king crab)
  • 450 grams fennel (approximately 2 small bulbs)
  • 300 grams Lebanese cucumbers (approximately 2 cucumbers)
  • 1 tablespoon fennel fronds (chopped)
  • 1 tablespoon dill (chopped)
  • 1 cup Vietnamese mint leaves

For the sour cream dressing…

  • ¼ cup Sour cream
  • 2 tbsps lemon juice
  • 3 tbsps avocado oil
  • Pinch of paprika
  • Pinch of salt


  • Wash and trim your fennel and cucumber. Slice them both into julienne. Place your fennel in a bowl of cold water until you are ready to assemble the salad as it discolours.
  • Chop your fennel fronds and pick the leaves from your mint.
  • Place all the dressing ingredients in a small bowl and mix until combined and creamy.
  • Strain the crab of any water (reserve some of the larger pieces for a garnish.
  • Drain the fennel well, pat dry with a towel.
  • Place crab and fennel in a large mixing bowl, add the cucumber, mint, fennel and dill. Season with salt and pepper.
  • Pour the dressing over the salad and mix until well combined. Taste and adjust seasonings according to your taste.
  • Arrange the salad in a bowl, garnish with the reserved crab and some mint leaves then serve immediately.


Calories: 271kcal | Carbohydrates: 14g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 1016mg | Potassium: 890mg | Fiber: 5g | Sugar: 2g | Vitamin A: 824IU | Vitamin C: 30mg | Calcium: 162mg | Iron: 2mg