Crab Salad With Semi-Dried Tomatoes And Sugar-Cured Lemon

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 fresh crab (600–800g total weight)

1 stick celery, cut into 3 shorter lengths

½ leek, washed and cut into 3 shorter lengths

½ onion, cut into 4 wedges

2 bay leaves

1 tablespoon mascarpone

1 tablespoon chopped fresh mixed herbs (such as tarragon, parsley, chervil, chives and coriander)

1 spring onion, finely chopped

finely grated zest and juice of 1 lemon

2 tablespoons rapeseed oil

1 teaspoon mild English mustard

1 teaspoon Aspall’s organic cyder vinegar

2 lemons

2 teaspoons icing sugar

½ cucumber

12 asparagus spears, trimmed

120 g fresh garden peas (shelled weight)

120 g fresh broad beans (shelled weight)

a large handful of fresh pea shoots

12 Semi-dried Cherry Tomato Halves (previously prepared)

½ teaspoon ground sumac

sea salt and freshly cracked black pepper

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