Summer crab salad with apple, radish & dill
I’ve called this dish a summer crab salad because it simply is delicous on a warm summers day. It tastes fresh and is packed with with so many flavours to tantalise the tastebuds. There are quite a few steps but you will be very pleased with the end result!
Serves: 2
Difficulty: Medium
Time: 1 hr
Ingredients
For the crab base
- 4 shallots, finely diced
- 4 tbsp rice wine vinegar
- 2 radishes, finely diced
- 10g chives
- 36g granny smith apple
- 26g whipping cream
- 20g brown crab meat
For the white crab
- 200g white crab meat
- 1 tbsp extra virgin olive oil
- 1 lime
For the salad
- ½ granny smith, finely sliced
- 4 radishes, finely sliced
- frisee lettuce, handful
- fresh dill, 2 sprigs
- 1 avocado, cubed
- Celery leaves (optional)
- Lemon juice
- Extra virgin olive oil
Summer crab salad with apple, radish & dill
I’ve called this dish a summer crab salad because it simply is delicous on a warm summers day. It tastes fresh and is packed with with so many flavours to tantalise the tastebuds. There are quite a few steps but you will be very pleased with the end result!
Method
For the crab base:
- Place the finely diced shallots into a small saucepan with the vinegar and cook gently on a medium heat until the vinegar has been absorbed. Transfer to a clean bowl and leave to cool.
- Finely chop the radish, apple and chives then add to the cooled shallots along with the cream and brown crab meat. Season and mix well to combine.
- Take a 7cm mould and place on a plate. Creat a layer in the mould with the crab base. Chill for 10 minutes in the fridge while you prepare the white crab mix.
For the white crab:
- In a clean bowl combine the white crab meat, olive oil, finely chopped zest from the lime and the juice. Season with salt and black pepper to taste.
- Remove your plates from the fridge and top your prepared crab bases with the whitecrab meat. Return to the fridge while you prepare the salad.
For the salad:
- In another bowl, mix together some finely sliced rasish, apple and frisee lettuce and dress with a squeeze of lemon juice, a dash of olive oil and season.
- Cut your avocado into small dices and add to the rest of the salad. Pick the leaves from your dill and celery and set aside.
To serve:
- Remove your prepared plates from the fridge and dress them with your salad. I start with the lettuce and then add the remaining ingredients, trying to build some height as I go.
- Carefully remove the rings from your crab and place some sliced radish and dill on top. Finish the plates with a drizzle of extra virgin olive oil.