Angela Hartnett’s crab salad recipe

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.

crab salad
Jonathan Lovekin

SERVES 4

400g white crab meat
A large bowl of ice
Juice of 1 1⁄2 limes
2 baby gem lettuce, leaves separated
3 tbsp extra virgin olive oil
Ahandful 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
1⁄2 tsp Dijon mustard
300ml vegetable oil
150g brown crab meat
1⁄2 lime

  1. First, make the mayonnaise. Put the egg yolk, vinegar and mustard in a food processor and blitz lightly to combine.
  2. 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.
  3. 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.
  4. 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.

Buy the book

the weekend cook
Our recipes are taken from The Weekend Cook by Angela Hartnett, to be published by Bloomsbury on 26 May, price £26. To order a copy for £22.10 with free UK delivery until 29 May, go to mailshop.co.uk/books or call 020 3176 2937.