Crab salad

The Recipes / Seafood 

Boringdon Hall, Devon

200g picked and cooked white crab meat – no shell or cartilage!
20g chopped chives
Juice of 1 fresh lime

Curry mayonnaise
60ml cooking oil
2tbs madras curry powder
100g mayonnaise
40g greek yoghurt

Mango salsa
1 ripe mango, finely diced
1 red chilli, finely diced

Serves 4

This really simple recipe is fantastic as a delicious starter.

Gently mix the crab meat, chives, and lime juice with a pinch of salt in a bowl.

Heat the oil for the curry mayonnaise to 60˚C, then take  off the heat, leave to cool, and stir in the curry powder. Combine with the mayonnaise and yoghurt, with salt and pepper to taste, and mix until glossy and yellow.

Combine the finely diced mango and chilli.

Serve with crusty bread and gem lettuce.