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Crab, apple and tarragon salad 

Lucy Carr-Ellison and Jemima Jones – founders of catering company Tart London and the restaurant, retail and event space Wild by Tart – share dishes  for reaping the rewards of late-summer crops
Helen Cathcart

An assembly of sweet white crab meat and crunchy apples, this has an aniseed hit from the fennel and a silky crème fraîche dressing.



90ml crème fraîche or buttermilk
3 lemons
3tsp olive oil, plus extra to serve
3tsp olive oil, plus extra to serve
1½tsp honey
1 small bunch tarragon, chopped
1½ crunchy apples, such as Gala, Cameo or Honeycrisp
1 fennel bulb
200g white crab meat
2 red chillies, finely chopped
1 shallot, finely chopped
3tbsp chopped parsley
3tbsp chopped chives
2 handfuls salad leaves
  1. Methods

    Step 1

    Place the crème fraîche or buttermilk into a bowl, add the zest and juice of 2 lemons, the olive oil, honey and tarragon, and season with salt and freshly ground black pepper. Stir to combine and set aside.

    Step 2

    Thinly slice the apples and the fennel – this is best done with a mandolin if you have one. Cut 1 lemon into wedges.

    Step 3

    Squeeze over a little extra lemon juice to prevent any discolouration, then place the apple and fennel slices in a large bowl with the crab meat, chillies, shallot, parsley and chives. Stir to combine and season, then gently toss together with the salad leaves.

    Step 4

    Spoon the crème fraîche mixture onto a plate, top with the crab and leaves, and drizzle with olive oil. Serve with lemon wedges.

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