This months Crab Recipe is:

COLOURFUL SEAFOOD SALAD (makes 4 salads)
Simple to prepare salad served with crusty French bread for those hot summer days

Ingredients

100g (4oz) French beans, trimmed
1 small lettuce, divided into leaves
6 bottled or canned palm hearts
8 cherry tomates, halved
4 cooked red potatoes
12 black olives
225g (8oz) flaked fresh crab meat
2 hard boiled eggs, quartered

Method

1) Put the beans in steamer over a pan of boiling water. Cover and steam for 6 - 8 minutes, or until tender. Drain. Rinse under cold water. Drain again. (Alternatively boil for 5 minutes).
2) Arrange the lettuce leaves on 4 plates. Slice the palm hearts.
3) Arrange the sliced palm hearts, tomatoes, potatoes, olives, crab meat, beans and eggs over the lettuce leaves.
4) Spoon a dressing over the crab and serve.