History Cookbook: Crab Claw Salad
Crab Claw Salad
Layer the watercress into the bowl and add the soft cheese.
Add 3 to 4 teaspoons of soft cheese.
Take the cooked crab claw.
Use a rolling pin to break open the crab claw.
Pick off some of the hard shell.
Pull the pieces of crab meat out from inside the shell.
Layer the crab meat on top of the cheese and watercress.
Comments: This is a simple recipe. Breaking the crab claws takes a bit of force, using the end of a wooden rolling pin works well. In our podcast the claws were broken with smooth stones.
Preparation Time: 10 minutes
Cooking Time: None
Number of servings: Makes enough for 2.
Serving suggestions: Serve with oatcakes or a piece of bread.
This salad reflects the simplicity of pre-historic cooking. Ingredients are fresh, seasonal and often gathered locally.
You can buy goats cheese, use cream cheese or you could try making your own ( see our simple cheese recipe).
The creamy cheese is delicious with the crab, a suprisingly lovely combination.
- 1/2 a bunch of watercress
- 4 crab claws, cooked
- 1 tablespoon of goats/cream cheese
- Salad bowl
- Wooden rolling pin
- Layer the watercress in the bottom of a bowl
- Spoon small pieces of cheese onto the watercress
- Break open the crab claws and remove the meat
- Arrange this on top of the salad
- Eat soon after making
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|Name: Kasilingam||15th August 2014|
|its simple but very nice, good tastey also, thanks a lot|
|Name: Jetsin||13th January 2012|
|I'm impressed by your writing. Are you a professional or just very knwoledgaeble? We have a team so it varies, all of us are passionate about food and food education. Glad you like the site. The Cookit Team.|
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