Crab salad with herb mayonnaise and garlic chapons

AT A GLANCE

  • Serves 4 people

Chapons, croûtons that have been rubbed with garlic, add great texture to salads. This salad makes an excellent entrée.

  • 500 gm cooked spanner crab meat, drained
  • 125 gm (1/2 cup) mayonnaise
  • 2 golden shallots, finely chopped
  • 1 tbsp finely chopped chervil, plus extra sprigs to serve
  • 1 tbsp finely chopped chives, plus extra to serve
  • 1 tbsp finely chopped basil
  • 2 tsp tarragon leaves
  • 2 butter lettuce, leaves separated
  • 1 avocado, diced
  • Lemon wedges, to serve (optional)
  •  
  • Garlic chapons
  • 16 thin baguette slices (about 1/3 baguette)
  • 125 ml (½ cup) olive oil
  • 1 garlic clove, halved
01   For garlic chapons, preheat oven to 180C. Brush both sides of baguette slices with oil, then bake on an oven tray, turning once, until golden (5-10 minutes). Rub bread with cut side of garlic, season to taste and cool. Chapons will keep in an airtight container for up to 2 days.
02   Combine crab, mayonnaise, shallot and herbs in a bowl, and season to taste.
03   Layer lettuce and avocado in serving bowls, top with chapons and crab mixture, and serve scattered with chervil sprigs, extra chives and lemon wedges.

Topics:

SALADS, SALAD, FRENCH, AVOCADO, CRAB, MAYONNAISE, CHIVES, CRAB, CHERVIL, FEATURE RECIPE, ENTREE

Photography:

CHRIS COURT

Styling:

LISA FEATHERBY

Drinking Suggestion:

GRAPEY PINOT BLANC , suggested by MAX ALLEN

FEATURED IN

Oct 2016

Oct 2016

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