If you are somewhere in the world where you can still get fresh white crab meat at an affordable price this is a favourite from Rick Stein’s ” Seafood Odyssey”.
Ingredients
- 450 g fresh white crab meat
- 2 tbsps finely torn basil
- 2 tbsps finely chopped flat leaf parsley
- 2 tbsps finely chopped chives plus a few whole chives with flowers
Lemon Vinaigrette
- 1 1/2 tbsps lemon juice
- 1 tsp dijon mustard
- 4-5 tbsps extra virgin olive oil
- sea salt and black pepper
Servings:
Instructions
- Pick over the crab meat to remove any residual pieces of shell then place in an attractive serving bowl.
- Make the vinaigrette. Mix together the lemon juice and mustard and then gradually whisk in the oil, 1/2 tsp salt and plenty of black pepper. Stir it into the crab with the chopped herbs just before serving.
- Check for seasoning and garnish with a few whole chives. Serve with plenty of crusty french bread and if you like chilled white wine.
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