Angela Hartnett says: "We have so much crab here in the UK, yet often our catches are sent abroad. We should be eating more: it is just so delicious and a wonderful thing to enjoy with friends. This salad could be either a great starter or a fantastic main event with bowls of fries or, as here, part of an antipasti spread. It is not the classic with egg and parsley but a sea-fresh version with a lovely hit of lime."
Recipe and text adapted from The Weekend Cook by Angela Hartnett.
- Prepare20 mins
- Total time20 mins
- 200g white crab meat
- 1½ limes, juice
- 2 baby gem lettuce, leaves separated
- 3 tbsp extra virgin olive oil
- ½ x 25g pack basil, leaves and tender stems chopped
- ½ x 25g pack mint, leaves and tender stems chopped
- ½ x 25g pack coriander, leaves and tender stems chopped
- 1 egg yolk
- 1 tbsp white wine vinegar
- ½ tsp Dijon mustard
- 300ml Vegetable oil
- 100g brown crab meat
- ½ lime, juice
First, make the crab mayonnaise. Put the egg yolk, vinegar and mustard in a food processor and pulse lightly to combine. Little by little, add the oil through the feed tube, mixing continuously as you do so, until the mixture emulsifies to form a loose mayonnaise. Add the brown crab meat and whizz the mixture together. Season and add a good squeeze of lime juice. Transfer the mixture to a bowl and set aside.
Put the white crab meat in a medium bowl; season with salt and pepper and a touch of lime juice. Mix the salad leaves with the oil and remaining lime juice, then spread them across a large serving dish. Add the crab meat, dotting it all over the salad leaves. Sprinkle over the herbs and serve with the mayonnaise on the side.
Other tender herbs such as tarragon, chives or parsley are all lovely with crab.
Typical values per serving when made using specific products in recipe