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.

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This recipe is taken from Delia Smith’s Summer Collection

Method

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.