This Coronation Crab Salad Recipe Is The Ultimate Summer Recipe

For a sophisticated take on a British summer classic, Shay Cooper, Executive Chef at The Lanesborough, pairs sweet hand-picked white crab with fragrant Bombay potatoes and a velvety curry sabayon. Drawing inspiration from the flavours of Coronation Chicken, this elegant starter balances delicate seafood, warming spices and fresh citrus notes, making it an impressive dish for entertaining or special occasions.

Coronation Crab Salad

Serves 4

Method

Make the coronation crab mix

1. Carefully pick through the crab meat twice to ensure there is no shell or cartilage remaining.
2. Combine the crab with the coriander, mango, olive oil, lime zest, salt and mayonnaise.
3. Mix gently until evenly combined.
4. Refrigerate until ready to serve.

Prepare the Bombay potatoes

1. Dice the potatoes into ½cm cubes.
2. Place on a baking tray and toss with the onion seeds, cumin seeds and curry powder.
3. Roast at 210°C for 6–8 minutes, or until cooked through and lightly coloured.
4. Allow to cool completely.
5. Fold through the mayonnaise and set aside.

Make the curry sabayon

1. Place the white wine vinegar, curry powder, cardamom, curry leaves, bay leaf, coriander seeds, fennel seeds, star anise, ginger and lemongrass into a saucepan.
2. Reduce the liquid by three-quarters until approximately 100ml remains.
3. Strain into a heatproof bowl.
4. Add the egg yolks and place the bowl over a pan of gently simmering water.
5. Whisk continuously until the mixture thickens and holds a figure-of-eight ribbon.
6. Gradually whisk in the clarified butter until fully incorporated.
7. Keep warm until ready to serve.

To assemble

1. Place a 10cm ring mould in the centre of each plate.
2. Divide the Bombay potatoes evenly between the four plates, pressing gently into the moulds.
3. Spoon the coronation crab mixture on top of the potatoes.
4. Remove the rings carefully.
5. Garnish with fresh herbs and cresses.
6. Serve immediately with the warm curry sabayon on the side.

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