Crab salad with Courchamps sauce – By Jane Baxter (Leon Fast and Free)

Last week we had a wonderful dinner at Wild Artichokes using local ingredients from our fabulous producers. Jane has written 2 of the recipes that we enjoyed on that evening. This crab dish was on of my favourites.

Ingredients

50g rocket
1 head of fennel, shaved
150g asparagus spears, cooked and cut into thin slices
1 tbs lemon juice
1 tbs olive oil
300g white crabmeat
handful of cress, to serve

For the sauce:
200g brown crabmeat
3 shallots, finely chopped
3 tbs chopped fresh tarragon
3 tbs chopped fresh parsley
2 tsp Dijon mustard
1 tsp tamari
2 tbs Sambuca (or other aniseed liqueur)
juice of 1/2 lemon
50ml olive oil
salt and freshly ground black pepper

PREP TIME : 20 MINS

Method

Blitz together all the sauce ingredients until smooth.  Season well.
Toss the rocket with the fennel, asparagus, lemon and oil.  Top with the white crabmeat and drizzle with the Courchamps sauce.  Scatter with cress to serve.

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