Fresh crab, with crusty, thickly buttered bread, is my ideal lunch pretty much anytime of year. A crunchy salad of tart apple, celery, and radicchio alongside is a particularly summery accompaniment – (consider serving also with a chilled glass of white wine, and on a vine-shaded terrace for maximum effect!).



(Serves 4)

  • 1 large dressed crab – from a fishmonger, not a can!
  • 1 medium celery stalk
  • Celery leaves picked from a few stalks of celery
  • 1 crisp/under-ripe granny smith apple
  • 1 Radicchio (or purple endive/treviso)
  • 3-4 pointy (French Breakfast) radishes
  • Small handful of mixed small lettuce leaves
  • 1-2 lemons
  • Extra virgin olive oil
  • Sea salt & freshly ground black pepper
  • 1 freshly baked baguette
  • Some good quality salted butter (removed from the fridge to soften prior to serving)


Assemble the salad ingredients in a large bowl: first, cut off the base of the radicchio, separating it into its individual leaves; pick the leaves from the celery; thinly slice the celery stalk on an angle; thinly slice the radishes in the same way; halve and core the apple before thinly slicing (splash these with a little lemon juice to prevent discolouration before adding to the bowl); and, lastly, add the mixed lettuce leaves.

Remove the picked meat from the crab into a bowl. Lightly mix the white meat and brown with a fork before dressing with the juice of half a lemon, along with a sprinkling of salt and a little freshly ground black pepper.

Diagonally cut four thin slices from your baguette, and butter generously before lightly piling some crab meat high on each.

Lastly, dress the salad with a good squeeze of lemon, a light drizzle of olive oil, and some salt and pepper.

Arrange as you wish, either on individual serving plates (as pictured), or on a platter to share.