Crab vinaigrette

steve bennett

steve bennett

6th February 2012
steve bennett

Crab vinaigrette

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 Crab vinaigrette recipe a try in your kitchen? Nice use of the brown meat from a crab, obviously goes well with salads of the white meat, or cured salmon etc.


  • 450g brown crab meat
  • 1 tbsp ketchup
  • 1/2 tbsp Dijon mustard
  • 1/2 tbsp horseradish cream
  • Juice of 1/2 lemon
  • 1tsp anchovy essence/6 whole anchovies
  • 2tbsp cognac
  • 2tbsp olive oil
  • Salt&cayenne pepper


Purée all together, then pass through a fine sieve.
Pour into a squeezy bottle, keep chilled until ready to use.

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