Instructions

1. Place all of the crab meat in a large bowl and with the tips of your fingers pass it through your hands to make sure that all pieces of bone and shell have been removed, as they can be quite sharp.
2. Dice the chilli very finely (in case you are the person to get the big piece!!)
3. Add the diced chilli, chopped coriander and crème fraiche to the crab meat and season with the citrus juice and cracked black pepper.
4. Mix thoroughly and correct the seasoning to suit your own taste.

5. Serving Suggestions:

6. Lay the salmon out flat on the plate and place a spoon of the crab salad on the side and serve with some mixed lettuce leaves and a slice of brown bread.
7. Sometimes I pile it into a ramekin lined with smoked salmon and make a smoked salmon and crab parcel which looks quite attractive for your guests.
8. Spoon small quenelles of the mixture onto some small circles of toasted soda bread as very attractive canapés.
9. Spoon the crab meat into a tian ring and top with a thin layer of very smooth guacamole.
10. Use as part of a starter tasting ‘seafood and shellfish platter’ with smoked salmon, lime & ginger calamari, tempura prawns and smoked trout pate.