Crab, Chilli and Dill Potato Salad

By Tuesday, July 12, 2016

This simple but delicious crab salad is perfect for this time of year. It's really easy to make and very flavoursome, with the chilli adding a great kick. The lemon cuts through the richness of the mayonnaise and starchiness of the potatoes, keeping the salad really nice and light. 

 Serves 4

You will need:

750g baby new potatoes, halved
100g white crab meat
60g pack salad (I used Baby Kale)
large handful dill (about 10g), finely chopped
1 egg yolk
1 tsp french mustard
1 tsp vinegar (I use cider vinegar)
2 lemon, juiced
100ml olive oil
1/2 tsp salt
1/2 small red chilli, finely chopped
salt and pepper

Begin by bringing a large saucepan of water to the boil. Once boiling, add a generous of pinch of salt and the potatoes. Cook for 5-8 minutes, until just tender, as you want them to keep a bit of bite. Drain and leave to cool in a bowl of iced water. 

In the meantime, make your mayonnaise. Now, you can by all means use shop bought mayo, but crab is an expensive ingredient, so you really want to use good homemade mayonnaise in order to enhance the flavour. Add the egg yolk, vinegar, salt and mustard into your food processor and pulse until combined. Then place the processor on the continuous blend setting and slowly drip in your oil. Continue for 3-5 minutes until the mixture is starting to thicken then add in the juice of one lemon. Continue to blitz and add the oil for a further minute or two until the mixture is lovely and thick. Taste for seasoning then spoon into a large mixing bowl and mix in the crab, potatoes, dill, chilli. Mix well, add in the remaining lemon juice and then adjust the seasoning. Leave to chill until time to serve. 

Then, toss the salad leaves in a little olive oil and cover the base of a platter. Spoon the crab salad over and enjoy! 

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