Cornish Crab Recipe
Pineapple Weed, Nectarine, Madagascan Pepper and Green Peach
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Preparation
Pineapple Weed Salad
Seasoning
Method
Crab Preparation
- 1
Prepare the Crab
In a large pot, bring salted water to a boil. Add the fresh Cornish crab and cook for 10-12 minutes until the shells turn bright orange. Remove the crab and let it cool slightly before cracking the shells and removing the meat. Place the crab meat in a bowl and drizzle with lemon juice. Set aside.
Pineapple Weed Salad
- 2
Prepare the Salad
In a mixing bowl, combine the pineapple weed, diced nectarine, and olive oil. Drizzle with balsamic vinegar and toss gently to coat all ingredients. Add freshly chopped mint leaves and mix well. Season with a pinch of sea salt to taste.
Seasoning
- 3
Add the Finishing Touches
Finely grind the Madagascan pepper using a mortar and pestle or a spice grinder. Slice the green peach (or regular peach) into thin wedges. Serve the crab meat over the pineapple weed salad, garnished with the freshly ground pepper and peach slices.
