Crab with warm zesty slaw

Serves - 3

This is a lovely fresh and light dish to have during the spring and summer months.

A mix between a pasta dish and a summer slaw salad. You can have this warm or chilled, as a main meal or starter size course in smaller portions.

Crab meat is rich in zinc, selenium, folate, B12 and omega 3 fatty acids.

Ingredients

• 250g crab meat

• 3 crab claws

• 1/4 celeriac root

• 1 courgette

• 1 carrot

• 5 asparagus spears

• 1 T avocado oil

• 2 T bio yoghurt

• 2 T paleo mayo

• 20 g flat leaf parsley

• 20 g dill

• 1 lemon (zest & juice)

• 20 g fennel bulb

• salt & pepper

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Method

1. Using a spiraliser, grater or vegetable peeler, create noodles from the celeriac, courgette and carrot.

2. Heat some avocado oil in a pan and wilt down the noodles.

3. Chop tips off the asparagus and half them. Add to the pan.

4. Using a vegetable peeler create strips from the asparagus stalks and add to the pan.

5. In a large mixing bowl, add the yoghurt, mayo, lemon zest and juice.

6. Finely chop and add herbs, fennel buld and mix.

7. Add and mix in the crab meat.

8. When the vegetable noodles are soft, add to the bowl and mix till well combined.

9. Serve warm with crab claw on top and a slice of lemon.