West Cork Crab Summer Salad is the recipe taking centre stage in the August episode of Food at Faithlegg. Head Chef Jenny Flynn from Faithlegg joined Maria McCann on The Saturday Café to share how to make this delicious summer dish.
This dish relies on the quality of your crab meat; ensure you choose a quality product through your fishmonger or supermarket. Begin by picking through your crab meat to ensure all the shell has been removed. I once worked in a restaurant where it was my job to pick the crab, and you were put into a walk-in fridge with a UV black light (counterfeit checker); the crab shell would shine in the dark against the uplight!
White crab meat is a real treat, and a lot of work goes into the prep…..but it’s worth it.
Serves 2 people
You will need
- 250–300g fresh crab meat (white meat preferred)
- 2–3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 a lemon zested
- 1–2 tbsp fresh lemon juice
- 1 celery stalk, very finely chopped
- 2 tbsp chives or spring onions, finely sliced
- 1 tbsp fresh parsley, chopped
- 1 carrot
- Salt and black pepper, to taste
- A few capers
- A pinch of Cayenne pepper
Instructions
- Gently pick through the crab meat to remove any bits of shell. Try to keep the chunks intact.
- In a bowl, mix the mayonnaise, Dijon mustard, lemon zest, and lemon juice.
- Add the crab, celery, and herbs. Fold everything together gently; don’t mash the crab.
- Add salt, pepper, and a pinch of cayenne pepper.
- Let it sit in the fridge for 20–30 minutes so the flavours come together.
- Ribbon a carrot.
- Serve on a plate and garnish with carrot ribbons, a sprinkling of capers, and herbs.
Enjoy!
Jenny Flynn
