Crab and potato salad
When summer is budding and you’re looking for a light, zesty, and refreshing mustard salad to fill you up, throw this crab and potato salad together for an instant lunchtime delight.
Crabs are bursting with brain-boosting benefits of B12 which helps maintain energy levels and aids in the production of red blood cells. They are also one of the richest sources of selenium for our bodies.
With copious varieties to choose from like blue crab, snow crab, dungeness crab, and king crab, they're all full of proteins, good fats, minerals, and vitamins.
What are you waiting for? It’ll be ready in a pinch!
Ingredients
500g new potatoes
200g runner beans
150g cherry tomatoes
6 spring onions
3 tbsp mayonnaise
1 lemon
A handful of flat-leaf parsley
A handful of tarragon
1 tsp Dijon mustard
1 tsp Worcester sauce
100g white Cornish crab
Method
1. Bring a large pan of salted water to the boil. Scrub the potatoes and halve or quarter any large ones so they're all roughly the same size. Add them to the boiling water and simmer for 10 mins.
2. While the potatoes simmer, trim the runner beans and pull any strings off the side of the beans – or slice them off, if that's easier. Chop the beans into 1cm-thick chunks. Halve the tomatoes. Trim the roots and any ragged greens off the spring onions, then finely slice them.
3. When the potatoes have boiled for 10 minutes, add the runner beans. Simmer for another 4-5 mins, until the potatoes and runner beans are tender and cooked through. Drain and rinse the cooked veg under cold water. Set aside to drain.
4. Spoon the mayonnaise into a large salad bowl. Finely grate in the zest from the lemon and squeeze in the juice from half. Finely chop the parsley leaves and stalks. Finely chop the tarragon leaves, discarding the stalks. Add the chopped herbs to the bowl, keeping a pinch back for garnishing. Add the mustard and Worcester sauce. Season with salt and pepper. Stir together to make a dressing. Taste and add more salt and pepper, if needed.
5. Add the potatoes and runner beans to the bowl with the cherry tomatoes and spring onions. Add 3/4 of the crab. Gently turn to coat the veg and crab in the dressing. Top the salad with the remaining crab. Garnish with the remaining chopped herbs and serve.
Get ahead
The salad can be made up to a day ahead. Make it, transfer it to a tub, seal and store it in the fridge. Transfer to a bowl before serving. If you're taking the salad on a picnic, make sure you pack it in a cool bag with some ice blocks to keep it cold.
Thanks to Abel and Cole for this recipe - more healthy vegetable-based recipes can be found on their website.
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