Entree: Guernsey – Guernsey Crab Salad (Cold Channel Islands crab salad of fresh crab meat dressed with mayonnaise, lemon, and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 30 min

Total 40 min

Ingredients

- 12 oz (340 g) picked fresh crab meat, drained of excess liquid
- 1/3 cup (80 ml) mayonnaise
- 2 tbsp (30 ml) crème fraîche or Greek yogurt (optional for creaminess)
- 2 tbsp (30 ml) fresh lemon juice
- 1 small shallot, finely minced (about 2 tbsp / 20 g)
- 1 stalk celery, finely diced (about 1/2 cup / 50 g)
- 2 tbsp (6 g) fresh chives, finely chopped
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce (optional)
- 1/4 tsp (1 g) sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 4–6 butter lettuce leaves or mixed salad greens, for plating
- Lemon wedges, for serving

Instructions

1. In a large bowl combine mayonnaise, crème fraîche (if using), lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper; whisk until smooth.
2. Gently fold in the picked crab meat, minced shallot, diced celery, and chopped chives, taking care not to break up the crab lumps. Adjust seasoning with more lemon, salt, or pepper to taste.
3. Chill the mixture for at least 30 minutes to let flavors meld, then portion onto chilled lettuce leaves or a bed of mixed greens. Serve immediately with lemon wedges and crusty bread if desired.