Crab Salad

This is a deliciously simple, lip-smackingly fresh way to prepare crab. I used to serve this with an overly complex presentation that included a fennel tuile, and two different gelees – one of blood orange and the other of crab consommé. I haven’t included the latter two recipes because they represent an unacceptable ratio of work to reward, and the former because I don’t remember how. This is a versatile preparation, though, and can be used in some other dishes in this collection, or served as a little appetizer on its own. A small amount spooned into a single endive leaf, for example, makes a handy hors d’oeuvre, and in general, the pairings I have mentioned elsewhere – fennel, blood orange – are especially appropriate. I have also served this alongside a single section of bruléed grapefruit to great effect.

The only thing to be aware of in this preparation is the gentleness with which one must mix all the ingredients. If you are too vigorous in your stirring, you’ll break up the crab into its tiniest strands and it will become homogenous; be as gentle as possible and try to leave as many lumps as possible in tact. As always, since you’re eating it raw, use the finest quality olive oil you can find. As for the chives, follow the directions outlined here.

Ingredients:

• 1 lb jumbo claw lump crab meat
• 3 TBS crème fraîche
• 1 TBS olive oil
• 1 tsp fresh lemon juice
• 1 TBS chopped chives
• Salt and pepper

Directions:

Place all the ingredients in a bowl and mix thoroughly to combine, as gently as possible. This will hold for an hour or two in the fridge to no ill effect, but give it a quick mix again before serving.