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:

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. 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:

  1. 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.
  2. 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:

  1. 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.
  2. 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.

Crab-salad