Crab and Citrus Salad Recipe
by Ashley Palmer-Watts
4
1 hour 20 minutes
Ingredients

For the pickled lemons

  • 300ml of water
  • 100g of caster sugar
  • 200ml of white wine vinegar
  • 4 Amalfi lemons

For the citrus dressing

  • 90ml of extra virgin olive oil
  • 20g of orange juice
  • 20g of lemon juice
  • 5g of Dijon mustard
  • 5g of sugar

For the crab salad

  • 180g of picked crab meat
  • 65g of mayonnaise
  • 60g of cucumber, diced into 1/2cm pieces
  • 60g of Granny Smith apple, diced into 1/2cm pieces
  • 20g of finely chopped shallot
  • 20g of pickled lemon
  • 2 tsp lemon juice
  • 5g of chervil, chopped
  • 2g of tarragon
  • 5g of salt
  • freshly ground black pepper

For serving

  • 1 Granny Smith apple
  • 200g of mixed bitter leaves, such as castel franco, trevise, wild trevise, chicory
Method
1

For the pickled lemons, bring the water and sugar to the boil over a medium heat, stirring occasionally to dissolve the sugar 

  • 300ml of water
  • 100g of caster sugar
2

Remove the simple syrup from the heat, and stir in the white wine vinegar. Set aside to cool

  • 200ml of white wine vinegar
3

Cut the top off the lemons and then, using a mandolin, slice into 2 mm thick round slices. Discard any pips as you go

  • 4 Amalfi lemons
4

Place the slices into a sterile Kilner jar and pour the cooled pickle over the lemons

5

Place into the fridge for 24 hours before using

6

For the citrus dressing, place all ingredients into a jar and shake to emulsify. Keep in the fridge until required

  • 90ml of extra virgin olive oil
  • 20g of orange juice
  • 20g of lemon juice
  • 5g of Dijon mustard
  • 5g of sugar
7

For the crab salad, carefully mix all ingredients in a bowl and place in the fridge for 2 hours before serving. This allows the salad to macerate and become more delicious

  • 180g of picked crab meat
  • 65g of mayonnaise
  • 60g of cucumber, diced into 1/2cm pieces
  • 60g of Granny Smith apple, diced into 1/2cm pieces
  • 20g of finely chopped shallot
  • 20g of pickled lemon
  • 2 tsp lemon juice
  • 5g of chervil, chopped
  • 2g of tarragon
  • 5g of salt
  • freshly ground black pepper
8

When ready to serve, place 100g of crab salad in an even layer in the centre of each plate

9

Cut the sides of the apple from around the core, then thinly slice the pieces using a sharp knife or mandolin

  • 1 Granny Smith apple
10

Mix the apple slices with the bitter leaves. Shake the citrus dressing to re-emulsify it, and then dress the apple and greens generously. Season with a little salt and freshly ground pepper

  • 200g of mixed bitter leaves, such as castel franco, trevise, wild trevise, chicory
11

Place the leaves and apple over the crab salad, then drizzle a final spoonful of citrus dressing over the leaves and the crab to finish