Cornish Crab Salad

This Cornish crab salad can be enjoyed on its own, served as a sandwich filling, or as a topping for crackers or toasted bread. It’s perfect for a light lunch or as part of a seafood spread.


  • 450g fresh white crab meat
  • 1/2 cup mayonnaise
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced celery
  • 100g samphire, blanched and refreshed 
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Lettuce leaves (for serving)
  • Lemon wedges (for garnish)


  1. In a large bowl, combine the mayonnaise, diced red bell pepper, diced celery, chopped parsley, lemon juice, and Dijon mustard. Mix well to combine.
  2. Gently fold in the crab meat, being careful not to break up the lumps. Make sure the crab meat is evenly coated with the dressing.
  3. Season with salt and pepper to taste. Remember that crab meat can be naturally salty, so be cautious when adding salt.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
  5. When ready to serve, line a serving platter or individual plates with lettuce leaves.
  6. Take the crab salad out of the refrigerator and give it a gentle stir. Spoon the crab salad onto the lettuce leaves, creating a mound.
  7. Garnish with additional samphire if desired and serve with lemon wedges on the side.
cornish crab salad