📝 About This Recipe
Hailing from the pristine, flinty waters of the Norfolk coast, Cromer crabs are world-renowned for their sweet, delicate white meat and rich, savory brown meat. This classic British salad celebrates that heritage by pairing the fresh crab with crisp garden vegetables and a vibrant citrus dressing. It is a masterclass in coastal elegance, offering a perfect balance of creamy textures and refreshing crunch that captures the essence of a British summer by the sea.
🥗 Ingredients
The Crab
- 2 pieces Fresh Dressed Cromer Crab (ensure it includes both white and brown meat)
- 1/2 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Sea Salt (Maldon flakes preferred)
The Salad Base
- 2 heads Little Gem Lettuce (leaves separated and washed)
- 1/2 English Cucumber (ribboned with a peeler)
- 4 pieces Radishes (thinly sliced into rounds)
- 2 medium Heritage Tomatoes (sliced into wedges)
- 1 ripe Avocado (sliced thinly)
Lemon & Caper Emulsion
- 3 tablespoons Free-range Mayonnaise (high quality or homemade)
- 1 teaspoon Dijon Mustard
- 1 tablespoon Nonpareil Capers (drained and finely chopped)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 teaspoon Lemon Zest (finely grated)
- 1 pinch Cayenne Pepper (for a subtle heat)
For Garnish
- 2 pieces Lemon Wedges (for serving)
- 1 tablespoon Chives (finely snipped)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Begin by carefully extracting the crab meat from the shells if not already fully prepared. Keep the white meat and brown meat in separate small bowls.
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2
Season the white crab meat with a tiny pinch of sea salt and a squeeze of lemon juice to enhance its natural sweetness. Set aside in the refrigerator.
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3
In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon zest, and a pinch of cayenne pepper until smooth.
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4
Fold the chopped capers and fresh dill into the mayonnaise mixture. This creates your 'emulsion' which will provide the creamy contrast to the crab.
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5
Take the brown crab meat and mix it with one tablespoon of the prepared emulsion until it forms a smooth, rich paste. This concentrates the deep 'ocean' flavor of the Cromer crab.
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6
Prepare the vegetables: Wash the Little Gem leaves and pat them dry thoroughly to ensure the dressing sticks. Ribbon the cucumber using a vegetable peeler, stopping when you reach the watery seeds.
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7
Slice the radishes into paper-thin translucent rounds and cut the heritage tomatoes into bite-sized wedges.
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8
To assemble, arrange a bed of Little Gem leaves on two chilled plates. Nestling the leaves slightly to create a 'cup' for the other ingredients.
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9
Divide the avocado slices and tomato wedges between the plates, tucking them amongst the lettuce leaves.
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10
Place a generous dollop of the brown crab meat mixture in the center of each salad.
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11
Pile the seasoned white crab meat elegantly on top of the brown meat, allowing some to tumble onto the vegetables.
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12
Drape the cucumber ribbons around the crab and scatter the radish slices over the top.
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13
Drizzle the remaining lemon and caper emulsion over the salad, then finish with a light drizzle of extra virgin olive oil.
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14
Garnish with snipped chives and a final crack of black pepper. Serve immediately with a lemon wedge on the side.
💡 Chef's Tips
Always buy the heaviest crabs for their size as this indicates they are full of meat. If you can't find Cromer crab, any high-quality brown crab will work, but ensure it is ultra-fresh. Do not over-mix the white meat; you want to maintain those beautiful, chunky flakes. Chilling your plates in the freezer for 10 minutes before serving keeps the salad crisp and refreshing. Use a very sharp knife for the radishes to get that professional, translucent look.
🍽️ Serving Suggestions
Serve with thick slices of buttered brown soda bread or a warm sourdough baguette. Pairs beautifully with a crisp, chilled glass of Chablis or a dry English Sparkling Wine. A side of buttered new potatoes (like Jersey Royals) makes this a more substantial main meal. For a coastal vibe, serve in the cleaned-out top shells of the crab for a stunning presentation. An iced botanical gin and tonic with a slice of cucumber is a refreshing non-wine alternative.