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Layered crab salad with fennel
Layered crab salad with fennel

Layered crab salad with fennel

Preparation 15 minutes
Cooking time none
Servings 2 main courses or 6 appetizers


  • 1 fennel bulb, trimmed
  • 1 Granny Smith apple, skin on
  • Zest and juice of 1 lemon, separated
  • 1 avocado
  • 250 g (8 oz) snow crab meat
  • 80 ml (1/3 cup) mayonnaise
  • 30 ml (2 tbsp) capers, rinsed and drained
  • 2 green onions, with stem, finely chopped
  • 1 celery-heart stalk, finely chopped
  • 30 ml (2 tbsp) coriander leaves, chopped
  • 15 ml (1 tbsp) virgin olive oil
  • Salt and freshly ground pepper, to taste
  • Fennel leaves, for garnish
  • Toasted baguette slices as accompaniment (optional)


  1. Using a mandolin or very sharp knife, thinly slice the fennel bulb and the apple. 
  2. Season lightly with salt and sprinkle with half the lemon juice. 
  3. Set aside on a plate. Peel, pit and dice the avocado. 
  4. Sprinkle with the rest of the lemon juice.
  5. Season with salt and pepper. 
  6. Set aside on a plate.
  7. In a bowl, mix together the crab meat, mayonnaise, capers, green onions, celery, coriander and lemon zest. 
  8. Season to taste.
  9. On two plates (or 6 if served as an appetizer), alternate and slightly overlap the fennel and apple slices in the shape of a fan. 
  10. Drizzle with the olive oil. 
  11. Add the crab mixture and then the avocado pieces. 
  12. Garnish with fennel leaves and, if desired, serve with toasted baguette slices.
Availability in stores