Crab salad
This salad contains white and brown crab meat and is served with crispy Little Gem lettuce leaves.
From Saturday Kitchen
Ingredients
For the crab vinaigrette
- 200g/7oz fresh picked white crab meat
- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh chervil
- 1 tbsp snipped fresh chives
- 1 lemon, juice only
- pinch of cayenne pepper
- 1 tbsp olive oil
- salt and freshly ground black pepper
For the brown crab dressing
- 200g/7oz fresh picked brown crab meat
- 1 tbsp tomato ketchup
- Β½ tsp Dijon mustard
- Β½ tsp horseradish sauce
- 1 tsp anchovy essence
- 2 tsp cognac
- salt and freshly ground black pepper
To serve
- 2 Little Gem lettuces, chopped
- 1 tbsp olive oil
- 1 tsp moscatel vinegar
- 200g/7oz roasted red peppers, cut into strips
Method
To make the crab vinaigrette, mix the white crab meat with the remaining ingredients in a bowl. Season with salt and pepper and set aside.
To make the brown crab dressing, blitz the brown meat in a food processor or blender. Add the other ingredients, season with salt and pepper, mix and set aside.
To serve, spoon the brown crab dressing into a serving bowl. Dress the lettuce with the oil and vinegar, add the pepper strips and pile on the white crab vinaigrette. Serve.
