Salad of Cornish crab with globe artichoke

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

The best crabs come from the milder waters of southern England, and the best way to enjoy them is in a simple, unmucked-around preparation. This salad of crab and artichoke is absolutely delicious.

Ingredients

  • 1 live Cornish crab (about 1.4 kg)
  • large wedge of lemon
  • 1 bay leaf

Method

Drop the crab into a pot of boiling salted water. Bring back to the boil and simmer for 15-20 minutes. Drain and rinse in cold water. Set aside to cool while you prepare the artichokes.

Put 1 litre of water in a saucepan and squeeze in the juice of the lemon wedge. Add the squeezed wedge to