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)


1 egg yolk

1 tbsp white wine vinegar

½ tsp Dijon mustard

300ml vegetable oil

150g brown crab meat

½ lime

  • 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.



Shared pleasures: Crab salad 

No comments have so far been submitted. Why not be the first to send us your thoughts, or debate this issue live on our message boards.

We are no longer accepting comments on this article.