Blue Swimmer Crab

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

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  • 250 g (9 oz) cooked blue swimmer crab meat
  • 1 telegraph (long) cucumber, peeled, seeds removed and finely diced
  • 4 sprigs (20 g/¾ oz) flat-leaf (Italian) parsley, leaves picked and chopped
  • ¼ bunch (10 g/ oz) mint, leaves picked and chopped
  • 40 g ( oz) aïoli
  • 3 teaspoons lemon juice, or to taste
  • sea salt and freshly ground black pepper


Combine all the ingredients in a bowl and season with lemon juice, salt and pepper. Set aside.