Crab Vinaigrette with Herbs

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This dish uses mainly white crab meat with a small amount of sauce made from the brown meat. It is not really possible to take just a little of the brown meat to make the sauce, as all the ingredients that go with it have to be pulverised in the blender. I get very cross when I read recipes that ask you to blend together ridiculously scant quantities. If you’ve tried it, you will know that what happens is all the ingredients end up splattered against the sides of the blender. In this case,