The Crooked Billet

Crab Salad

Serves 6

Crab Salad

Beautiful British brown crabs are available from Frosts, Smelly Alley, Reading or Gabriel Machins, Falise Square in Henley. Alternatively pick up a dressed crab or a pot of frozen crabmeat from the supermarket. Without doubt, fresh crabs, alive & kicking, are best – you can make a hearty bisque with the shells. Besides we should support the high street & its shopkeepers. A 1kg crab will yield enough meat for 2 or 3 portions – allow 100g white crabmeat per person.

For the Crab & Tomato Topping (makes enough for 6 portions):

1 tsp English mustard

1 tsp Worcestershire sauce

1 tsp tomato ketchup

150g brown crabmeat

3g leaf gelatine

Juice of half a lemon

100g day old brown bread, crusts off

100ml olive oil

Salt & pepper


You will need 600g white crabmeat for 6 portions – in the photo I’ve made a little celeriac coleslaw to accompany.

Blitz the mustard, Worcestershire sauce, ketchup & brown crabmeat in a food processor until creamy smooth. Soak the gelatine in water for 5 minutes, ring out then place in a small saucepan with the lemon juice & dissolve over a low heat. Add it to the brown crab mix along with the brown bread & blitz to a smooth paste. Very slowly drizzle the olive oil into the processor bowl creating a smooth mayonnaise. Refrigerate overnight.

Spoon the white crabmeat into a ring mould, topping with the crab & tomato mayonnaise. Carefully lift of the ring mould.

For the Celeriac Coleslaw: I have grated a peeled piece of celeriac on a mandolin & dressed it in lemon juice & sea salt with a 50/50 mix of mayonnaise & grain mustard.