Dressed Crab Salad

Following on from our seafood masterclass on How to Prepare Live Crab, why not try out our delicious Dressed Crab Salad recipe. It’s perfect for a summer salad as it’s light and delicate but packed with an amazing contrast of textures and flavours subtle and strong.

Serves 4 – 6

For the salad
White and brown meat from 2 cooked crabs
4 cracked crab claws
2 tablespoons of mayonnaise
Lemon juice
Bag of baby mixed leaves
Salt and pepper

For the salad dressing
2 hard boiled eggs
150ml olive oil
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
25g chopped capers
25g finely diced gherkins
1 teaspoon chopped parsley
1 teaspoon chopped tarragon
1 teaspoon chopped chives
Salt and pepper to taste

1. Sieve the brown crab into the mayonnaise and mix well. Season with salt and pepper and a squeeze of lemon juice. Set aside until later.

2. To make the dressing, separate the yolk and whites from the hard boiled eggs. Roughly chop the yolks and egg whites then mix the olive oil, vinegar and mustard together followed by the chopped egg whites and yolk. Next add the capers, gherkins and herbs to the mix and season to taste.

3. To make the salad, spoon the brown crab mayonnaise on the centre of each plate. Mix the white meat with the salad leaves and 4 tablespoons of the dressing. This can now be put on top of the brown crab meat. Sprinkle the remaining dressing and crab meat on top of the salad. Garnish with the cracked crab claw on top.