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4-6
Medium
Published 2011
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.
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,