Betsy Apple’s Crab Salad (4)

If you are somewhere in the world where you can still get fresh white crab meat at an affordable price this is a favourite from Rick Stein’s ” Seafood Odyssey”.

Betsy Apple's Crab Salad (4)
Print Recipe
Betsy Apple's Crab Salad (4)
Print Recipe
Lemon Vinaigrette
  1. Pick over the crab meat to remove any residual pieces of shell then place in an attractive serving bowl.
  2. Make the vinaigrette. Mix together the lemon juice and mustard and then gradually whisk in the oil, 1/2 tsp salt and plenty of black pepper. Stir it into the crab with the chopped herbs just before serving.
  3. Check for seasoning and garnish with a few whole chives. Serve with plenty of crusty french bread and if you like chilled white wine.
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