Jersey royal and brown crab salad
By:
Pollyanna Coupland
Food producer, delicious.
- Published: 29 Apr 24
- Updated: 17 May 24
Jersey royals and crab are in season at the same time – and they’re the perfect pairing. Often overlooked in favour of white meat, brown crabmeat has a richer flavour, complementing the earthy potatoes beautifully. An indulgent potato salad, perfect for spring.
Have you tried our trout, wild garlic and spring onion quiche?
Ingredients
- 800g jersey royals, larger ones halved
- 100g brown crabmeat
- 4 tbsp crème fraîche
- 2 tsp wholegrain mustard
- Finely grated zest 1 lemon, plus a squeeze of juice
- 6 spring onions, finely sliced at an angle
- Small bunch dill, chopped (reserve a few fronds to garnish)
Method
- Bring a large pan of salted water to the boil. Meanwhile, scrub the potatoes clean, then cook in the water for about 15 minutes until tender when pierced with a knife. Drain and leave to cool a little.
- In a large bowl, mix the crabmeat with the crème fraîche, mustard, lemon zest and a squeeze of juice. Stir in most of the spring onions and dill, followed by the potatoes. Serve on a platter, scattered with with the remaining spring onions and dill fronds.
- Recipe from May 2024 Issue
Nutrition
- Calories
- 218kcals
- Fat
- 11g (6.7g saturated)
- Protein
- 6.7g
- Carbohydrates
- 21g (2.4g sugars)
- Fibre
- 3g
- Salt
- 0.3g
delicious. tips
If you can find only mixed brown and white crabmeat, that’s fine.
The salad can be served warm or cold, so the potatoes can be cooked in advance if you don’t plan on serving it warm.
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