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Cornish Crab Salad with an egg and caper compote (starter)

Quantities are for a starter.
INGREDIENTS FOR
18.75
g Mayo
6.25
g tomato ketchup
1.25
g finely chopped chives
0.25
x lime (zest of)
0.25
x Squeeze of lime juice
0.25
x dessert spoon sweet chilli sauce (or splash of Tabasco)

0.25
x Pinch of salt
Fresh Granary Bread
1.25
x free range eggs hard boiled
12.5
g baby capers
1.25
g chopped chives
12.5
g salad cream
0.25
x squeeze of lime juice
Mix together the crab, mayo, ketchup, chives, lime zest and juice, chilli sauce and salt. Chill until ready to eat.

Grate your eggs into a bowl and add the capers, chives, salad cream and lime juice, add seasoning to taste and mix. Chill until ready to eat.

To serve, divide the crab mix into four and spoon the crab into metal cutters if you have these. Place a spoonful of egg and caper compote on top. Serve with some thick granary toast and dressed mixed salad leaves.