Late summer crab and mango salad

Favis crab mango

Food styling: becca@kitchencaboodle.co.uk

 

As summer draws to a close, this crab and mango treat is a dish that’s sure to delight, created by award-winning crab and lobster fishermen Favis, of Salcombe.

The Favis family have been fishing the waters off South Devon for the very freshest crab and lobster since 1972 and can get their hand-picked crab from pot to plate in less than eight hours.

The recipe is below, but as this is a beer site, here are three West Country brews I reckon I’d want to try with this dish.

St Austell Brewery: Sayzon (5.9% ABV)
A Cornish interpretation of a Belgian farmhouse-style saison, complete with West Country spelling! Expect zesty lemon and lime citrus notes and ginger and cinnamon spiciness.

Powderkeg Brewery: Cut Loose Pilsner (4.7% ABV)
A crisp, refreshing lager in the Pilsner style, but brewer John Magill couldn’t resist adding a modern twist with an addition of New Zealand Motueka hops to add a lemon and lime edge.

Black Tor Brewery: Pale (4.4% ABV)
A new beer being launched to coincide with Cask Ale Week (September 21-October 1). It’s dry-hopped with summer, which rather than being a romantic nuance is actually the name of an Australian hop. The other hops are US modern classics, including Citra and Simcoe.

The recipe (serves four)

For the dressing
5 tbsp olive oil
2 tbsp lemon juice
finely grated zest of half a lemon
1 garlic clove, crushed

FavisFor the salad
200g white crab meat
200g brown crab meat
3 tbsp chopped fresh coriander (or flat leaf parsley, if preferred)
3 tbsp chopped fresh mint
4 spring onions, finely sliced
half a cucumber, peeled and diced
1 large ripe mango, peeled and sliced
100g bag watercress rocket & spinach salad
4 tbsp pomegranate kernels

Method
1. For the dressing, mix the olive oil, lemon juice, lemon zest and garlic together in a jug until combined. Season with salt and pepper.

2. Mix the white and brown crab meat together in a bowl and pour over three quarters of the dressing. Add the coriander and mint (reserving some for garnish), spring onions and cucumber and mix well together. Very carefully fold the mango through the mixture.

3. Arrange the watercress, rocket and spinach leaves on four serving plates and spoon the crab mixture on top. Sprinkle over the pomegranate and remaining coriander and mint. Drizzle over the remaining dressing and serve.