This Cornish crab salad can be enjoyed on its own, served as a sandwich filling, or as a topping for crackers or toasted bread. It’s perfect for a light lunch or as part of a seafood spread.
Ingredients:
- 450g fresh white crab meat
- 1/2 cup mayonnaise
- 1/4 cup diced red bell pepper
- 1/4 cup diced celery
- 100g samphire, blanched and refreshed
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Lettuce leaves (for serving)
- Lemon wedges (for garnish)
Method:
- In a large bowl, combine the mayonnaise, diced red bell pepper, diced celery, chopped parsley, lemon juice, and Dijon mustard. Mix well to combine.
- Gently fold in the crab meat, being careful not to break up the lumps. Make sure the crab meat is evenly coated with the dressing.
- Season with salt and pepper to taste. Remember that crab meat can be naturally salty, so be cautious when adding salt.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- When ready to serve, line a serving platter or individual plates with lettuce leaves.
- Take the crab salad out of the refrigerator and give it a gentle stir. Spoon the crab salad onto the lettuce leaves, creating a mound.
- Garnish with additional samphire if desired and serve with lemon wedges on the side.
