I was browsing for recipies for some delicious handpicked white Cornish Crab meat which I was sent to try by Abel & Cole. While mostly known for thier organic fruit and veggie boxes, Abel & Cole deliver a variety of other organic goodies, and this crab meat that was delivered to moi, is part of their new summer range. What’s so great about it (aside from its deliciously sweet and delicate flavour) is that even though I would have no idea what to do with a fresh whole crab, here the hard work is already done for me.
The caption describing the following recipie for crab salad said, “Shellfish and potato salad is a light but sumptious feast for fair maidens.” So, fair maiden that I am, how could I resist? (Maybe you are thinking: “Actually, I don’t think Heavenly Housewife resists anything”… well, perhaps.) Anyway…
The following recipe for Jersey Royal and Crab Salad was written by Jill Duplex and was copied from her article on the Times Online website. If you be a fair maiden (or not), you might want to try this bright and summery dish.
Serves two
300g Jersey royals
2 tbsp extra virgin olive oil
1 tbsp lemon juice
Sea salt and pepper
1 tbsp of chopped fresh mint or parsley
100g rocket leaves or cress
2 ripe tomatoes
200g fresh crab meat
1 tsp capers, rinsed
1 lemon, quartered METHOD
2 tbsp extra virgin olive oil
1 tbsp lemon juice
Sea salt and pepper
1 tbsp of chopped fresh mint or parsley
100g rocket leaves or cress
2 ripe tomatoes
200g fresh crab meat
1 tsp capers, rinsed
1 lemon, quartered METHOD
Scrub the potatoes and cook them in simmering salted water for 15 to 20 minutes or until tender. Drain them well and cut into bite-sized chunks or slices.
Whisk the olive oil with the lemon juice, sea salt and pepper, toss the potatoes and mint or parsley in the dressing and leave to cool for 10 minutes or so.
Wash and dry the cress or rocket leaves. Cut the tomatoes in half, then squeeze out and discard the seeds and juice. Roughly chop the flesh.
Lightly toss the crab meat, cress or rocket leaves, tomato and capers with the potatoes, and divide between two dinner plates. Garnish with the lemon quarters.
