Home > Recipes > Jersey royal recipes > Jersey royal and brown crab salad

Jersey royal and brown crab salad

Name: Jersey royal and brown crab salad
Prep time: 20 min
Total time: 20 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 800g jersey royals, larger ones halved; 100g brown crabmeat; 4 tbsp crème fraîche; 2 tsp wholegrain mustard; Finely grated zest 1 lemon, plus a squeeze of juice; 6 spring onions, finely sliced at an angle; Small bunch dill, chopped (reserve a few fronds to garnish)

By: Pollyanna Coupland
Food producer, delicious.

Published: 29 Apr 24
Updated: 17 May 24

Jersey royals and crab are in season at the same time – and they’re the perfect pairing. Often overlooked in favour of white meat, brown crabmeat has a richer flavour, complementing the earthy potatoes beautifully. An indulgent potato salad, perfect for spring.

Have you tried our trout, wild garlic and spring onion quiche?

Easy
May 2024

Test kitchen approved

Serves 6
Serves 6 as a side. Hands-on time 20 min, plus optional cooling time

Have you tried our trout, wild garlic and spring onion quiche?

Gluten-free recipes

Nutrition: Per serving

Calories: 218kcals
Fat: 11g (6.7g saturated)
Protein: 6.7g
Carbohydrates: 21g (2.4g sugars)
Fibre: 3g
Salt: 0.3g

Save recipe

Save

Save recipe Print

Rate

Ingredients

800g jersey royals, larger ones halved
100g brown crabmeat
4 tbsp crème fraîche
2 tsp wholegrain mustard
Finely grated zest 1 lemon, plus a squeeze of juice
6 spring onions, finely sliced at an angle
Small bunch dill, chopped (reserve a few fronds to garnish)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Bring a large pan of salted water to the boil. Meanwhile, scrub the potatoes clean, then cook in the water for about 15 minutes until tender when pierced with a knife. Drain and leave to cool a little.
In a large bowl, mix the crabmeat with the crème fraîche, mustard, lemon zest and a squeeze of juice. Stir in most of the spring onions and dill, followed by the potatoes. Serve on a platter, scattered with with the remaining spring onions and dill fronds.

Recipe from May 2024 Issue

Nutrition

Nutrition: per serving

Calories: 218kcals
Fat: 11g (6.7g saturated)
Protein: 6.7g
Carbohydrates: 21g (2.4g sugars)
Fibre: 3g
Salt: 0.3g

delicious. tips

If you can find only mixed brown and white crabmeat, that’s fine.
The salad can be served warm or cold, so the potatoes can be cooked in advance if you don’t plan on serving it warm.