Name: Jersey Royal potato and crab salad
Total time: 1800 s
Yield: 4
Ingredients: 1 kilogram Jersey royal potato; 6 spring onion; 100 gram crème fraîche; 100 gram mayonnaise; 1/4 lemon; 1 pinch cayenne pepper; 1/2 teaspoon smoked paprika; 1 pinch fine sea salt; 160 gram white crab meat

Step 1

Wash the potatoes (1 kg) , place in a large saucepan, cover with water and season well with salt, then bring to the boil over a medium-high heat. Once boiling, reduce to a gentle simmer and cook for 15-20 minutes, or until tender. Drain and set aside.

Step 2

Wash the spring onions (6) well and cut away the roots. Finely slice the green tips and set aside for a garnish. Finely slice the remainder of the spring onions and place into a large bowl.

Step 3

Add the crème fraîche (100 g) , mayo (100 g) , lemon juice (1/4) , cayenne (1 pinch) , paprika (1 g) and salt (1 pinch) to the bowl, mix well, then taste and adjust the seasoning as required. Fold through 120g of the white crab meat (120 g) then place the still-warm potatoes into the dressing and gently stir until fully coated. Taste and adjust the seasoning with more salt, lemon juice and cayenne as desired.

Step 4

Transfer to a serving bowl, scatter with the green spring onion tips, the remainder of the crab (40 g) and some lemon zest, if you like. Serve with a side salad and crusty bread.

Jersey Royal potato and crab salad

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