Summer Recipe: Crab Salad
Crab is a delicious fish that works great with salads in the summer months. It’s light but super tasty meaning it works well as a lunch or as a snack!
Why not try making this incredible crab salad this bank holiday weekend? Here’s everything you’ll need and how to make it.
Crab Salad Recipe
Serves: 4
Preparation time: 15 mins
300g of picked white crab meat
1 lemon
1 small bunch of chives
1 head of radicchio
(elderflowers to decorate if possible)
Mayonnaise
2 egg yolks
1 tbsp white wine vinegar
250ml vegetable oil
A squeeze of lemon juice
1 tsp of elderflower cordial
Sea salt
Method:
Firstly make the mayonnaise. Put the egg yolks and vinegar into a food processor or blender. Blitz until pale and then, with the motor running, pour in the oil – very slowly through the spout. If you add oil too quickly, the mayonnaise may split. When all the oil has been added, add the lemon juice and elderflower cordial and season with salt. This keeps in the fridge for up to four days.
Then on to the crab. Check the crab meat for any shell fragments and then finely slice the chives and also add to the crab. Then squeeze in the lemon juice and season.
When you are ready to eat, arrange a few radicchio leaves on to a plate and then pile some crab on top, finally finish with a dollop of mayonnaise and some lemon wedges.
Tagged in Fish Recipes Food & Drink