This recipe creates a fresh and light crab salad that makes a great summer starter or, alternatively, a light lunch when served with some salad leaves. We used claw meat, but you can use a mix of white and brown crab meat if you prefer. The fresher the better.

Servings: 2
Prep Time: 15 minutes


For the crab:

7 oz fresh crabmeat
1 tsp mayonnaise
1/2 tsp Dijon mustard
Juice of 1/2 lemon
Sea salt, to taste

For the salad