Rick Stein’s Cornwall: Crab salad with fennel and samphire recipe
As seen in series two episode six of Rick’s Stein’s Cornwall on BBC2 – Rick’s crab salad recipe is a light dish that’s easy to put together at home. Recreate it with the freshest catch from our online fishmongers – a dressed crab is perfect to use for this recipe.
Serves 2 as a light lunch
100g samphire, blanched and refreshed
4 tbsp Mustard mayonnaise
50g brown crab meat
1/2 tsp lemon juice
80g butterhead lettuce
1 small fennel bulb (about 150g) trimmed and very finely sliced
120g white crab meat
8 chives, chopped on the diagonal
2–3 tarragon sprigs, leaves roughly chopped
1 lemon, cut into wedges
Salt and black pepper
Crusty white bread to serve
Blanch the samphire, and refresh under cold water and set aside.
Mix the mayonnaise with the brown crab meat in a bowl, stirring well to get rid of any lumps. Add the lemon juice and about 2 teaspoons of water to make it runny enough to use as a dressing. Season with salt and pepper.
Divide the butterhead lettuce, sliced fennel and samphire tips between your plates. Dress the salad with the brown crab mayonnaise, then top with the white crab meat. Finish with the chopped chives, tarragon, fennel fronds and lemon wedges.
Serve with crusty white bread.
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