Fresh Crab Salad in Vinaigrette

This is a very good recipe for using those small, ready-dressed crabs that are sold in the half-shell. The tartness of capers, gherkins and lime cut through the richness of the crab perfectly.

Serves 2

This recipe is taken from Delia Smith’s Summer Collection

Fresh Crab Salad in Vinaigrette
 8 oz (225 g) mixed prepared crab meat (this is using 2 half-shells)
 4 small cornichons (Continental gherkins), finely chopped
 1 tablespoon capers, drained and chopped (or, if they're small, leave them whole)
 1 tablespoon finely chopped fresh coriander leaves
 finely grated zest 1 lime
 2 tablespoons fresh lime juice
 1 shallot, finely chopped
 1 tablespoon white wine
 1 tablespoon light olive oil
 a few drops of Tabasco sauce
 salt and freshly milled black pepper
To garnish:
 a few crisp salad leaves or some watercress


It couldn't be simpler: all you do is combine all the ingredients in a bowl, then divide the mixture into two.

Take each quantity, pile it on a plate and use your hands to form it into a round, flattened shape about ½ inch (1 cm) high.

Garnish with some crisp salad leaves or watercress all round and serve with some buttered brown bread.

My Quick and Easy Wholemeal Loaf goes particularly well with this.  See recipe below.

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