A vibrant summer salad decorated with borage flowers
1 large brown crab, cooked
A splash of white wine vinegar
2 bunches of radishes
1 lemon, juice and zest
2 tsp mustard
70ml olive oil
50g hazelnuts, toasted
First pick the crab! Flip the crab over and insert a thin crab knife—or your fingers—under the tab in the middle of the abdomen. Carefully pry up the tab—the aim is to loosen the shell, not break the ‘lever’. Flip the crab over and pop off its top shell. With your knife, scrape off the white, feathery gills. Crack the crab in half, split the claws and carefully pick out all the meat including the brown meat in the top shell.
Peel the cucumber with a vegetable peeler to create ribbons. Place in a bowl, season with the white wine vinegar and some sea salt. Transfer to a sieve placed over a bowl to catch the liquid as it marinates.
Slice the apples thinly. Wash and prep the radishes, slicing or cutting them into quarters as you prefer.
Combine the cucumber liquid with the lemon juice and zest, mustard and olive oil. Whisk to create a dressing. Combine with the crab meat.
Arrange the cucumber, apple and radish salad on the plate, top with the crab and serve with the toasted hazelnuts and flowers scattered over as garnish.
Recipe: Alix Caiger