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Crab mayonnaise with artichoke hearts and romaine leaves
Serves: 4-6
Prep time: 20 minsTotal time: 
294cals; 20g fat (2g sat fat); 18g protein; 4g fibre; 8g carbs; 8g total sugars; 0.9g salt
Crab mayonnaise with artichoke hearts and romaine leaves
Serves: 4-6
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
294Kcal
Fat
20gr
Saturates
2gr
Carbs
8gr
Sugars
8gr
Fibre
4gr
Protein
18gr
Salt
0.9gr
Sybil Kapoor
Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.
Sybil Kapoor
Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.
Ingredients
- 2 red peppers, deseeded and quartered
- 2 x 170g tins white crab meat chunks or 3 x 100g pots Taste the Difference Orkney white crab meat*
- juice of 2 lemons
- 4 tbsp mayonnaise
- 1⁄4 tsp cayenne pepper
- 1 x 280g jar Fruttibosco artichoke hearts
- 2 romaine lettuce hearts, leaves separated
- 1 x 80g pack watercress
- 2 tbsp extra-virgin olive oil
Step by step
Get ahead
Prepare the crab mayonnaise a couple of hours ahead, cover and chill.
- Heat the grill to high and place the pepper quarters skin side-up under the grill. Cook for about 4 minutes or until the skin blisters and blackens, then put in a bowl and cover. Once cool, peel off the skin and cut the pepper into thick strips; return to the bowl.
- f using the tinned crab, drain well, or if using the potted crab, squeeze out the excess liquid. Mix in another bowl with the juice of 1 lemon, the mayonnaise and most of the cayenne pepper. Season, cover and chill until needed.
- Drain the artichokes and rinse under warm water. Dry on kitchen paper, cut into halves and gently mix with the red peppers and the smaller inner leaves of the romaine lettuce. Rip the larger outer leaves into smaller pieces and add to the bowl, along with the watercress (larger stalks removed).
- Before serving, toss the salad leaves with 2 tablespoons lemon juice and the olive oil. Season and divide between 4 or 6 plates. Spoon on the crab mixture then dust with a little cayenne. Serve immediately.
Chef quote
This pretty dish is easy to make and will serve 6 as a starter or 4 as a main course. It's lovely with crusty bread