Salad of fresh crab and spring vegetables

Richard Corrigans fresh salad makes the perfect starter for a spring dinner party
By Richard Corrigan
Salad of fresh crab and spring vegetables
  • Rating:
  • Serves: 4-6
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 60 g podded peas
  • 60 g podded broad beans
  • 4 spears of white asparagus
  • 4 spears of green asparagus
  • 4 heads purple sprouting broccoli
  • 150 g cooked brown crab meat, (ideally a male/cock crab), whole shells reserved for serving
  • 200 g mayonnaise
  • 1/2 lime, juice only
  • 4 anchovies, finely chopped
  • 4 tops of spring onions, finely chopped
  • 1 tbsp chopped tarragon
  • 8 fresh-cooked crab claws, meat removed (ideally from a male/cock crab)
  • wedges of lemons, to serve


1. Blanch each of the vegetables separately in boiling water then plunge them into iced water to cool immediately. When cool enough to handle, cut the asparagus into small rondels and cut each of the broccoli heads into 3.

2. In a large bowl, mix the brown crabmeat with the vegetables. Stir in 150g of the mayonnaise and the lime juice, then add the anchovies, spring onion tops and tarragon, season with salt and freshly ground black pepper and gently mix until combined.

3. Put the vegetable mix into the empty crab shells, top with the picked claw meat and then add another dollop of the remaining mayonnaise.

4. Serve with lemon wedges.

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