Are crabs better than lobsters? Well, you decide that one, but native British crabs will soon be in season - they are at their best from April to December, and this seasonal salad makes the most of its delicate flavour.
These ingredients serve 4 as a main course, or 8 as a starter.
450g crabmeat, (a mix of ²⁄³ white and ¹⁄³ brown)
¹⁄² 200ml tub crème fraîche
juice 1 lemon
12 cherry tomatoes
1 large ripe avocado
110g bag rocket, washed and dried
3 tbsp olive oil
1. Put the crabmeat in a glass or metal bowl. Check for any shards of shell. Tip the brown crabmeat into a small bowl. Stir in the crème fraîche and ½ the lemon juice until smooth. Lightly season, then set aside.