Crab with Raw Artichoke Salad

The River Café has been a household name in London’s hospitality scene for thirty years, and for their anniversary they have released a brand-new cookbook, River Cafe 30. As in their earlier books, you can expect recipes with few ingredients, zero fuss and plenty of flavour. This crab with raw artichoke salad is perfect as a fresh starter.

Ruth Rogers of The River Café: ‘One summer, we were all together in Venice and ate this antipasto at Da Ivo.’

Method

To prepare the artichokes, cut off part of the stems, but leave about 5 cm attached. Cut or break off the tough outer leaves; start at the bottom and continue until you reach the lighter, tender inner part. Peel the stem with a vegetable peeler, leaving only the pale, tender centre. Cut off the pointed top of the artichoke crosswise; you will now see the choke. Cut the artichokes in half lengthwise. Remove the choke with a teaspoon. Cut the artichokes lengthwise into slices as thin as possible. Place them in a bowl of cold water with half of the lemon juice.

Mix the white and brown crab meat with the parsley, the remaining lemon juice and the extra virgin olive oil. Season with sea salt and black pepper. Drain the artichokes, slice them finely and gently mix them with the crab.

Add a little more salt and pepper and a little extra virgin olive oil.

Title: River Cafe 30
Author: Ruth Rogers
Publisher: Kosmos Uitgevers
Price: €29,99