British Crab Salad with Brown and White Meat

By Beleaev Family | Beleaev Caviar & Gourmet | beleaev.com

British crab salad is the summer lunch from every Cornish pub menu. Mixed crab meat lightly dressed with mayo and lemon, served on a bed of leaves with brown bread and butter. The format that's been on seaside menus for 100 years.

Key Takeaways

• 60% white meat, 40% brown meat
• Light mayo, never heavy
• Lemon juice and zest both
• Serve on dressed leaves
• 150g of crab per portion

The Ingredients

Serves 2

For crab:

• 200g fresh white crab meat
• 100g fresh brown crab meat
• 2 tbsp full-fat mayonnaise
• 1 tsp Dijon mustard
• Juice of 1/2 lemon, plus zest
• 1 tbsp finely chopped chives
• 1 tbsp finely chopped flat-leaf parsley
• Sea salt and black pepper

For salad:

• 100g mixed leaves (watercress, rocket, baby gem)
• 2 tbsp extra virgin olive oil
• 1 tsp sherry vinegar
• 1 small shallot, very finely diced

For serving:

• Slices of buttered brown bread
• Lemon wedges

The Method

Step 1: Mix the Crab

Combine white and brown crab meat with mayo, mustard, lemon juice, lemon zest, chives, parsley, salt, and pepper. Mix gently. Don't overmix.

Step 2: Dress the Leaves

Toss leaves with olive oil, sherry vinegar, shallot. Season lightly.

Step 3: Plate

Pile dressed leaves on plates. Spoon crab on top. Add lemon wedges. Serve immediately with brown bread and butter alongside.

Tips

Both meats. Don't skip the brown.

Light mayo. Crab is the star, mayo is binder.

Don't pre-mix too early. Crab loses freshness within 30 minutes once dressed.

Brown bread, never white. The traditional British accompaniment.

Variations and Pairings

With caviar: Add a spoon of Royal Oscietra on top of each portion.

With avocado: Layer crab on slices of ripe avocado.

Asian style: Add finely chopped coriander, fresh chilli, fish sauce instead of mayo.

Wine pairing: A flinty Sancerre or chilled Picpoul.

For more crab dishes, see our potted crab and dressed crab recipes.

Frequently Asked Questions

How much crab per portion?

150g of mixed crab per person for a light lunch. 200g for a substantial main.

Brown or white crab?

Both. 60/40 white-to-brown is the classical ratio.

Make in advance?

Mix up to 4 hours ahead, refrigerate covered. Dress leaves and plate just before serving.

What's the right bread?

Stoneground brown bread, sliced thin, with cold salted butter. The classical British accompaniment.

Further Reading

• Cornish crab fishery (Marine Conservation Society)

A plate of British crab salad on a summer Saturday is one of those lunches that defines proper seaside cooking. Discover Beleaev's caviar collection at beleaev.com.

Beleaev is an international caviar and gourmet food company with fulfilment hubs across the UK, Europe, the UAE, and the United States. We are committed to sourcing responsibly farmed, sustainable products and delivering them to customers within 24 to 48 hours, ensuring exceptional freshness and quality.