Crab salad on crispbread
A Scandinavian lunch for the galley that copes with rough seas, about 15 min hands-on.
- Lunch
- Scandinavian
- ⏱ 15 min
- 🌊 Sea tolerance 5/5
- pescatarian
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Crab meat (tin)320 g (80 g)
- Mayonnaise60 g (15 g)
- Lemon20 g (5 g)
- Crackers / crispbread160 g (40 g)
- Cucumber200 g (≈ 0.5 cucumber) (50 g)
- Spring onion / scallion20 g (≈ 1.5 spring onions) (5 g)
Method
- Mix crab with mayo, lemon and spring onion.
- Slice cucumber.
- Pile onto crispbread.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Shellfish (prawns, crab), Eggs, Gluten, Mustard — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 350
- protein
- 19 g
- fat
- 18 g
- carbs
- 31 g
- sugar
- 2 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes