Newquay Harbour: Coronation crab salad

Matching the spirit of Queen’s Diamond jubilee and the freshness of Newquay harbour crab is always a pleasure. I have created a moreish salad of crab with curry mayonnaise, sultanas and apricots, with a few spears of Cornish asparagus, to add a rightful seasonal feather to the cap. Prep time: 20 min Serves: 4

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1 tsp mild curry paste 150 ml Low Fat mayonnaise 50 ml whipping cream 225 g fresh hand picked white crab meat 2 tsp sultanas, roughly chopped 4 dried apricots finely diced 2 spring onions 1 tsp red chillies, seeds removed and finely chopped 1 lime, juice only black pepper 4 Spears of Cornish Asparagus sliced thinly 100ml of light tomato sauce 20g Toasted coconut shreds

1. Mix the curry paste and mayonnaise together in a large bowl. 2. Stir in the cream. 3. Add the crabmeat, sultanas, apricots, spring onions and chilli and mix well. 4. Stir in the lime juice and season with salt and pepper. 5. To Serve: Ladle a generous amount of tomato sauce, in the middle of a bowl plate, spoon a neat pile of Coronation crab, on top of it. Arrange a few slivers of Cornish Asparagus, on top and sprinkle with a pinch of toasted coconut shreds Sanjay Says: For the less adventurous, the red chilli can be replaced, by deseeded red capsicum.

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