This recipe creates a fresh and light crab salad that makes a great summer starter or, alternatively, a light lunch when served with some salad leaves. We used claw meat, but you can use a mix of white and brown crab meat if you prefer. The fresher the better.
Prep Time: 15 minutes
For the crab:
7 oz fresh crabmeat
1 tsp mayonnaise
1/2 tsp Dijon mustard
Juice of 1/2 lemon
Sea salt, to taste
For the salad
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