Crab and tomato salad with horseradish dressing

Crab and tomato salad with horseradish dressing

By
From
Everyday Seafood
Serves
4 as a starter or light lunch

This is a perfect, simple salad for a summer’s day, especially when tomatoes are plentiful, juicy and sweet. It’s always nice to cook your own crab, but if you can get hold of a good one, freshly picked, you can assemble the salad in next to no time. The horseradish adds a refreshing hot kick and really brings the salad alive.

Ingredients

Quantity Ingredient
300g white crabmeat, (from a 1.5 kg freshly cooked crab)
12 ripe tomatoes, (the very best variety you can get)
1 shallot, peeled and finely chopped
100ml olive oil
50ml white wine vinegar
1 teaspoon caster sugar
3 teaspoons chopped parsley
sea salt
freshly ground black pepper

For the horseradish dressing

Quantity Ingredient
150ml soured cream
2 tablespoons creamed horseradish
1 lemon, zest finely grated and juiced
100g brown crabmeat, sieved

To garnish

Quantity Ingredient
1 lemon, zested
2 tablespoons flat-leaf parsley leaves, sliced

Method

  1. Bring a pan of water (large enough to hold all the tomatoes) to the boil. Remove the cores from the tomatoes and score a cross in the skin on the top of each one. Lower the tomatoes into the boiling water and blanch for 20 seconds, then remove to a tray. When cool enough to handle, peel off the skins. Cut half of the tomatoes into slices the thickness of a £1 coin; cut the rest into wedges.
  2. Place all the tomatoes in a bowl and add the shallot, olive oil, wine vinegar, sugar and chopped parsley. Toss gently to mix and season with salt and pepper to taste. Set aside.
  3. Check through the white crabmeat carefully for fragments of shell or cartilage. Place the crabmeat in a bowl and season with salt and pepper.
  4. For the dressing, whisk the ingredients together in a bowl until smoothly combined. Season with salt and pepper to taste.
  5. To serve, divide the tomato salad between 4 plates. Share the white crabmeat equally between the plates and drizzle the dressing over the salad. Finish with a sprinkling of lemon zest and parsley.
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