Angela Hartnett's crab salad recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Angela Hartnett’ s crab salad recipe By Angela Hartnett - May 15, 2022 This salad could be either a great starter or a fantastic main event with bowls of fries. You could replace the baby gem with chicory or kohlrabi, or a mix of the three. Jonathan Lovekin SERVES 4 400g white crab meat A large bowl of ice Juice of 1 1⁄2 limes 2 baby gem lettuce, leaves separated 3 tbsp extra virgin olive oil Ahandful each of basil, mint and coriander, leaves and tender stems picked and chopped Salt and freshly ground black pepper Green chilli, sliced, to garnish (optional) FOR THE MAYONNAISE 1 egg yolk 1 tbsp white wine vinegar 1⁄2 tsp Dijon mustard 300ml vegetable oil 150g brown crab meat 1⁄2 lime First, make the mayonnaise. Put the egg yolk, vinegar and mustard in a food processor and blitz lightly to combine. Little by little, add the oil through the feed tube, mixing continuously as you do so, until the mixture emulsifies to form a loose mayonnaise. Add the brown crab meat and blitz the mixture together. Season with salt and pepper to taste, and add a good squeeze of lime juice. Transfer the mixture to a bowl and set aside. Sit the white crab meat on a plate set into the bowl of ice and gradually pick through it to make sure there are no pieces of shell. Season with salt and pepper and a touch of lime juice. Mix the salad leaves with the olive oil and remaining lime juice, then spread them across a large serving dish. Add the crab meat, dotting it all over the salad leaves. Sprinkle over the herbs and chilli then serve with the mayonnaise on the side. Buy the book Our recipes are taken from The Weekend Cook by Angela Hartnett, to be published by Bloomsbury on 26 May, price £26. To order a copy for £22.10 with free UK delivery until 29 May, go to mailshop.co.uk/books or call 020 3176 2937. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved