Salad of Cornish crab with globe artichoke


Preparation info

  • Serves


    • Difficulty


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.


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


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