Blue Swimmer Crab Salad



50g picked blue swimmer crabmeat

1 small red onion, thinly sliced

1 Lebanese cucumber, thinly sliced lengthways

1 small red chilli, seeded and thinly sliced

1 punnet baby coriander, washed and dried

1 punnet baby shiso, washed and dried

1 punnet baby parsley, washed and dried

1 tablespoon aioli or mayonnaise

1 teaspoon salmon roe


100ml blood-orange juice

200ml extra virgin olive oil

100ml verjuice

salt and pepper to taste


Place the crabmeat into a medium bowl and season to taste with salt and pepper.

Place the onion in a small bowl and cover with boiling water, leave for 10-20 seconds till soft, drain and cool. Combine the crabmeat, chilli, onion, baby herbs and mayonnaise and toss gently. To make the Salmoriglio; in a small jug whisk together the blood-orange juice, extra virgin olive oil and verjuice. Season to taste with salt and pepper. Arrange the salad mix inside a cucumber slice as pictured. Dress with a drizzle of the salmoriglio and garnish with the salmon roe. Serves 2 as an entree

Recipe: Ashley Hughes

Photography: Stephen Ostrer



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