Whitehaven Crab Salad

Whitehaven Crab Salad

Our very own Muncaster Crab seems to be appearing more and more on the menus of the nations posh restaurants of late.


  • 125ml of Double cream
  • 2 tsp of Wholegrain Mustard
  • Salt and freshly ground pepper
  • 350g of Fresh Crabmeat
  • Baby salad leaves
  • Fresh crisp Red radish
  • Extra virgin Olive oil


  • In a medium bowl, whip the cream until it forms soft peaks. Whisk in the Mustard, salt and pepper to taste.
  • Put the Crab meat into a bowl and then add the mustard cream until it binds all of the crab meat together. (just add enough cream to your own personal taste)
  • Toss the baby leaves and the thinly sliced radishes in a little drizzle of Olive oil, salt and pepper. Take the jellies out of the fridge and place a salad ring on the centre of the plate.
  • Fill the ring with the Crab salad and top with the leaves and radish.
  • Serve pretty quickly as the jelly wont hold for too long before it starts to melt.

Recipe courtesy of Alan Spedding

0.9 min readBy Published On: February 28, 2024Categories: Recipes0 Comments on Whitehaven Crab Salad