250g Cornish Cocktail Crab Claws
1 little gem lettuce
¼ melon, deseeded and diced
Handful of sourdough croutons
12 fresh anchovies
50g green olives
Handful of rocket
1 tbsp chopped dill
Pinch of sea salt and cracked black pepper
4 tbsp mayo
50g grated parmesan
1 tbsp white wine vinegar
Make your Caesar dressing in a food processor by simply pulsing util smooth.
Heat a large frying pan or skillet and add your little gem leaves to wilt for 1-2 mins. Then remove and place into a large bowl with your melon, anchovy, rocket, olives and chopped dill.
Add your cooked crab claws to the pan and half of your Caesar dressing
Warm the sauce and crab through on a medium heat being careful to not split the sauce by keeping the crab moving and gently coating. Season with sea salt and cracked pepper.
Then toss the warm crab claws together with the remaining Caesar dressing and all your other salad ingredients in the bowl.
Add in the croutons at the last minute so they don’t go soggy and serve warm with a pinch of sea salt and extra grated parmesan.
You can opt for the classic cold version of this dish with all the same ingredients but there’s something extra special about eating this hot salad version in the sunshine with a glass of white wine.
These recipes have been created by James Strawbridge, chef, author and food photographer
Find out more here
Visit Strawbridge Kitchen here