Crab Salad with Avocado and Croutons

Fresh crab is back in season. And with summer fast approaching (allegedly!), this light, fresh dish makes the most of your seasonal garden produce.

Easy to prepare and a real treat to the eye, this salad is the perfect for a light lunch or impressing dinner party guests.

We can highly recommend Curgurrell Farm Shop and Wing of St Mawes for fresh Cornish crab!


(Serves 2-3)


Crab mix

200g White crab meat

Zest and juice of a lime

2 tbsp. olive oil

Crab base

1 shallot (finely diced)

Cider vinegar

50g golden beetroot (diced)

2-3 radishes (diced)

Chopped chives

½ eating apple (diced)

Tbsp. whipping cream

Salt and pepper

Mustard dressing

Tsp. honey

Tsp wholegrain mustard

Tsp white wine vinegar

100ml olive oil

To garnish

Radish (sliced)

Pea shoots

Endive lettuce

Avocado (diced)



To make the crab base put the shallots in a pan, just cover with cider vinegar and cook until the vinegar is absorbed

When the shallots are cool mix with the other ingredients and set aside

To make the crab mix check the crab for any shell and then mix with the other ingredients and season. Set to one side

To make the dressing mix the mustard, honey and vinegar then gradually mix in the oil until a fairly thick consistency is achieved

To plate up split the base in the centre of 2-3 plates. Top with the crab and garnish with the avocado, radish, lettuce, crotons and pea shoots then finish with the dressing