Sorry, you need to enable JavaScript to visit this website.
Crab Salad

Crab Salad

This fresh crab salad dressed in lemon and olive oil brings the best of summer to your table

28 September, 2012
No votes yet

Type of dish


serves for


total time

0 HR 30 MIN


2 kg
2 bulb, Florence variery (finely sliced)
1 small head
2 bunches
2 bunches
25 g, grated
Lemon juice
1 each
Olive oil
60 g
To taste
To taste


Take off the crab claws and legs, turn the crab onto its back and push centre body upwards, this should dislodge itself from the main shell. Pick out all the brown feathery pieces and scoop the brown meat out, (this will look lumpy and unappetizing but tastes delicious) keep to one side.

With a rolling pin and a large chopping board bash the crab claws until they break, scoop out all the crab meat into a bowl. Be careful about the shell but don’t worry too much as you can pick through the crab later. With the legs, cut the ends off with a sharp knife and scrape out the meat with a long fork.

Finally take the centre body, place it on the chopping board and split it into two, this should make getting into all the cavities easier – remove as much meat as you can.

Place all the crab meat on a flat tray and use your fingertips to go through the meat and make sure there is no shell.

To serve
Season the white crab meat with salt and pepper, squeeze of lemon and a dash of olive oil. With the brown meat – place all of it including the lumpy bits into a bowl and bash it with a whisk until every part of it is smooth. Add squeeze of lemon, oil, salt & pepper.

Mix all salad ingredients together with olive oil, lemon juice and salt, pepper and place on a plate.

Spoon over a pinch of brown meat on each portion of salad then carefully put white crab meat on top and finish by grating Bottarga all over.

Wine paring: Frascati

Search Recipes

Pasta With Squid Ink

Pasta With Squid Ink

Next Recipe