Crab Salad by Richard Davies

Richard Davies

Richard Davies

25th February 2014
Richard Davies

Crab Salad by Richard Davies

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following crap salad recipe a try in your kitchen? This Crab Salad recipe is off our a la carte menu in the Bybrook restaurant. We have chosen this dish because it is light and fresh and using seasonal produce, The sharp sweet pineapple brings out flavour in the crab and the roasted cashew nut and coconut brings a little charred flavour to the dish. It’s been on the menu for approximately 3 months.


  • Crab
  • 500g cooked white crab meat
  • 2 limes (just the juice)
  • 1 red chilli (finely diced)
  • 1 tsp chopped Coriander
  • 1 tsp chopped Chives
  • 1 tsp chopped Chervil
  • 2 tbsp Mayonnaise
  • Salt (as required)
  • Spiced Pineapple
  • 1 fresh pineapple, small
  • 150g of pineapple juice
  • 1 pinch of pink peppercorns
  • 1 pinch of coriander seeds
  • 2 star anise
  • 100g of caster sugar
  • vegetable oil
  • Pineapple jelly
  • 1 extra sweet pineapple
  • 1 juice of a lemon
  • 30g sugar
  • 265g pineapple essence
  • 17g vege-gel(can get it from most super markets)
  • Burnt coconut
  • 200g desiccated coconut
  • 1tbsp cocoa powder
  • 1tbsp icing sugar
  • Cashew Nuts
  • 100g cashew nuts
  • 100g sugar
  • 100g water
  • Squid ink Tapioca Crisp
  • 400g tapioca
  • 20g squid ink
  • Other garnishes


Pick through the crab, making sure there isn't any carcass or shell, squeeze crab to get rid of any excess liquid, in a bowl add rest of the ingredients and season, store in a container in fridge until needed
Spiced Pineapple
For the pineapple, remove the skin and cut into quarters, lengthways. Remove the core by placing the fruit with the core touching the chopping board and running the tip of the knife slightly above core all the way through to end
Place the sugar into a pan over a medium to high heat. The sugar will melt and turn into a light caramel. Remove from the heat and add 1/3 of the pineapple juice, stir to incorporate
Pour in the remaining juice and stir to combine. Add the coriander, pink peppercorns and star anise and allow to infuse for 20 minutes. Pass through a fine strainer.
Place back on the heat and bring back to the boil, remove from heat, leave for 5 minutes and place pineapple quarter in for 20 minutes to infuse. Remove from liquid and allow to drain
Place a char-grill on a very high heat. Coat the pineapple in a very small amount of vegetable oil and a pinch of salt. Grill on one side until dark golden in colour, remove from the grill and allow to rest, Slice the pineapple into 1/2cm thick pieces
Pineapple jelly
Peel the pineapple, and diced it roughly, put into a bowl with sugar and lemon juice, allow this to macerate for 3-4 hours. Blender quickly and then pass it through 3-4 layers of muslin, this will produce a clear pineapple essence.
With the essence we will make the jelly
Spray a tray with grease proof ready to pour the jelly onto
In a saucepan, mix the essence and vege-gel together, bring to the boil and pour onto the tray nice and evenly, the jelly will set in minutes so you need to work quickly
Cut jelly into ring shape, store in fridge on parchment paper
Burnt coconut
In a frying pan, toast half the coconut very heavily until a dark brown, and then place in a bowl, mix remaining ingredients with it, and store into a container
Cashew Nuts
Pre heat deep fryer at 170 degrees
Put all ingredients into a saucepan and bring it down to a thick syrup, and drain, allow most of syrup to drain off. Then deep fryer for 1-2min until golden and nuts have candied, leave on a tray to cool, chop roughly and store in a container.
Squid ink Tapioca Crisp
In a large sauce pan of boiling water cook the tapioca for 18 minutes Drain and run under hot water, allow it to drain, from this take 500g of cooked tapioca and add the squid ink, spread onto a lined tray and leave to dry over night on top on a fridge,
Fry at 220 degrees and till puff up, season and set aside (should be cook about 10 minutes before plating up)
Other garnishes
Diced cucumber, Tomato con-cass, Rocket cress, Coriander cress

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