Shared pleasures: Crab salad
This salad could be either a great starter or a fantastic main event with bowls of fries. You could replace the baby gem with chicory or kohlrabi, or a mix of the three.
400g white crab meat
a large bowl of ice
juice of 1½ limes
2 baby gem lettuce, leaves separated
3 tbsp extra virgin olive oil
a handful each of basil, mint and coriander, leaves and tender stems picked and chopped
salt and freshly ground black pepper
green chilli, sliced, to garnish (optional)
FOR THE MAYONNAISE
1 egg yolk
1 tbsp white wine vinegar
½ tsp Dijon mustard
300ml vegetable oil
150g brown crab meat
- First, make the mayonnaise. Put the egg yolk, vinegar and mustard in a food processor and blitz 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 blitz the mixture together. Season with salt and pepper to taste, and add a good squeeze of lime juice. Transfer the mixture to a bowl and set aside.
- Sit the white crab meat on a plate set into the bowl of ice and gradually pick through it to make sure there are no pieces of shell. Season with salt and pepper and a touch of lime juice.
- Mix the salad leaves with the olive 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 chilli then serve with the mayonnaise on the side.
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