Crab Salad with Flat Breads

Crab, Carrot and Coriander Salad with Toasted Hazelnuts and Sea Salt Flat Breads

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

It’s a painstaking job to cook fresh crabs and pick off all of the meat, so I’d suggest buying the meat dressed, if you can, making sure that it’s really fresh. The flat breads give a real crunch to this dish, and also taste great served as an accompaniment to dips.


  • 500 g fresh white crab meat
  • ½ cucumber
  • 1 green chilli


To dress the crab, cut the cucumber in half lengthways, remove the seeds and cut into small dice. De-seed and finely chop the chilli. Place the cucumber and chilli in a mixing bowl with the crab meat, crème fraîche, the zest and juice of 1 lime and half a bunch of chopped coriander. Mix and season with salt and pepper, and then cover and store in the fridge until needed.

For the salad,