Lightly refreshing with subtle flavours, crab salads are a wonderful idea for a summer lunch. Both the light white rich brown crab meat work well in salads, whether combined together or used separately to maximise the different flavours and textures; Robert Thompson demonstrates this perfectly with his Pan-fried sea bass recipe, pairing the fish with a white crab salad and brown crab mayonnaise.

This collection of crab salad recipes contains some fantastic ideas, from light summer lunches to seafood starters. Crab and avocado are a healthy, classic pairing as highlighted in Andy Waters’ Crab salad with avocado cream recipe. Beautifully plated, the tian of crab is surrounded grapefruit and herbs and dressed with vinaigrette. Alternatively a refreshing Crab salad with grapefruit by Pierre Koffmann provides a quick dinner recipe that is bound to impress.