Crab Salad

This wonderful fresh crab dish is full of light, shellfish flavours and makes the perfect start to a relaxed dinner party or a refreshing main meal. If you are making this for 4 or more you could order 500g packs of the crab meat or for two you could order two dressed crabs and use the meat from them.

Serves 4 as a starter or 2 as a main.



  • 3 tablespoons creme fraiche
  • 1 tablespoon mustard
  • Juice of half a lime
  • Brown crabmeat (optional)

Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked.

Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.

For the dressing, mix all the ingredients with brown crabmeat, if you have it.

Toss the asparagus through the dressing, then build a nest of asparagus spears on plates.

Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.

TOP TIP: Our crabmeat is always fresh hand picked crabmeat so if you don't use it all up, you can pop it in the freezer to enjoy another time.


Recipe & Photo BBC Good Food

Tags: Crabs Recipe