Chefs on Starchefs
richard corrigan

Salad of Cornish Crab with Globe Artichoke
Chef Richard Corrigan of Lindsay House – London, UK
Adapted by StarChefs

Yield: 4 Servings


  • 1 live Cornish crab (about 3 pounds)
  • Large wedge of lemon
  • 1 bay leaf
  • 1 garlic clove, peeled and crushed
  • Few sprigs fresh thyme
  • 4 medium globe artichokes
  • 2 Tablespoons fresh mayonnaise (optional)

  • 6 Tablespoons peanut oil
  • 2 Tablespoons lemon juice
  • 1 teaspoon Dijon mustard 2 eggs, hard-boiled
  • 1 Tablespoon finely chopped fresh parsley
  • Salt and freshly ground black pepper


Bring a pot of salted water to a boil. Drop crab into water, return to boil and simmer for 15-20 minutes. Drain and rinse in cold water. Set aside to cool while preparing artichokes.

Put about a quart of water in a saucepan and squeeze in juice of lemon wedge. Add lemon wedge, bay leaf, garlic and thyme plus some salt and pepper to the saucepan. Cut off stalks and remove all leaves from artichokes until just the meaty hearts remain. As each artichoke heart is prepared, drop it into the pan of acidulated water to prevent it from becoming discolored. When all artichokes are in the pan, cover with parchment paper and place a small plate or saucer on top to keep them submerged. Boil and then reduce heat, simmering for 15-20 minutes or until tender (test with the tip of a sharp knife). Remove from heat and leave to cool in liquid.

Whisk together oil, lemon juice, mustard and seasoning to taste in a small bowl. Set aside.

Shell the eggs and separate yolks from whites. Grate yolks and whites separately. Set aside.
Crack open the crab and remove meat from body and legs. Discard gills. Pick over crabmeat to be sure there are no bits of shell or cartilage. Place crabmeat in a bowl and season to taste. Lightly mix the brown and white meat together. If desired, bind crabmeat with fresh mayonnaise.

Drain artichoke hearts and scoop out the hairy choke from the center. Slice each heart diagonally. Season and lightly dress with vinaigrette.

To serve:
Place a pile of crabmeat in the center of each plate. Surround with the artichoke slices, leaning them against the crabmeat. Dress grated egg whites, egg yolks and parsley with remaining vinaigrette and spoon around crabmeat.