Dressed Crab Salad, beetroot & minted new potatoes

by | May 29, 2018

Crab is not only a good natural source of Omega-3, vitamins and minerals, and low in calories, but it’s also pretty tasty. In the summer, this dressed crab salad with beetroot and minted new potatoes will please any garden party. Thanks to The Lincolnshire Chef for this recipe.

For the crabs

Two fresh crabs
Handful fresh parsley, chopped
1 lemon, halved
Salt and pepper to season.

 

For the beetroot salad

4 beetroots, boiled, peeled and chopped
30g walnuts, chopped and toasted
1 tbsp olive oil
1 tbsp balsamic vinegar
salt and pepper to season.

Combine all of the ingredients in a bowl and serve with a sprinkling of salt and pepper to season.

For the potato salad

500g new potatoes
175ml crème fraiche
Zest and juice of ½ lemon
1 small handful fresh mint, finely chopped

Gently boil the potatoes in a pan of salted water until tender. Drain and leave to cool slightly before slicing in half. In a bowl, mix together the crème fraiche, lemon and some of the mint, along with a pinch of black pepper and salt. Place into a serving bowl and sprinkle with the remaining mint.