Crab Sunshine Salad


  • 500g cooked Queensland mud crab meat
  • 1 large paw-paw or rockmelon
  • 4 hard-boiled eggs
  • 2 tbsp. finely chopped shallots
  • Lettuce leaves


For the Salad

  1. Wash and dry lettuce leaves and shred finely.
  2. Make mounds of lettuce on 4 plates and pile crab meat on top.
  3. Peel paw-paw or rockmelon and cut into thin crescents and arrange around the crab.
  4. Separate the whites from the yolks of the boiled eggs.
  5. Push the yolks through a sieve and sprinkle over the crabmeat.
  6. Chop the whites and sprinkle over the lettuce.
  7. Scatter the chopped shallots all over.

Serve with dressing below.

For the Dressing:

  1. ½ cup mayonnaise
  2. ¼ cup French dressing
  3. 1 tbsp tomato sauce
  4. 2 tsp. finely chopped gherkins
  5. Salt, pepper and sugar, to taste

Combine all ingredients and season to taste.

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