Crab salad with herb mayonnaise and garlic chapons

Chapons, croûtons that have been rubbed with garlic, add great texture to salads. This salad makes an excellent entrée.

You'll need

500 gm cooked spanner crab meat, drained 125 gm (1/2 cup) mayonnaise 2 golden shallots, finely chopped 1 tbsp finely chopped chervil, plus extra sprigs to serve 1 tbsp finely chopped chives, plus extra to serve 1 tbsp finely chopped basil 2 tsp tarragon leaves 2 butter lettuce, leaves separated 1 avocado, diced Lemon wedges, to serve (optional)   Garlic chapons 16 thin baguette slices (about 1/3 baguette) 125 ml (½ cup) olive oil 1 garlic clove, halved


  • 01
  • For garlic chapons, preheat oven to 180C. Brush both sides of baguette slices with oil, then bake on an oven tray, turning once, until golden (5-10 minutes). Rub bread with cut side of garlic, season to taste and cool. Chapons will keep in an airtight container for up to 2 days.
  • 02
  • Combine crab, mayonnaise, shallot and herbs in a bowl, and season to taste.
  • 03
  • Layer lettuce and avocado in serving bowls, top with chapons and crab mixture, and serve scattered with chervil sprigs, extra chives and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Grapey pinot blanc

Featured in

Oct 2016

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