Salad of Cornish crab with globe artichoke

Name: Salad of Cornish crab with globe artichoke
Yield: Serves 4
Ingredients: 4 medium globe artichokes; a few sprigs of fresh thyme; 1 garlic clove, peeled and crushed; 1 bay leaf; large wedge of lemon; 1 live Cornish crab (about 1.4 kg); salt and freshly ground black pepper; salt and freshly ground black pepper; 1 tablespoon finely chopped fresh parsley; 2 eggs, hard-boiled; 1 teaspoon Dijon mustard; 2 tablespoons lemon juice; 6 tablespoons best olive oil; 2 tablespoons fresh mayonnaise (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

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

Starter
Pescatarian
Summer
Gluten-free

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