Food & Drink

Paul Ainsworth’s Cornish crab and summertime tomato recipe

Simple but perfect for a summer lunch.

Paul Ainsworth’s Cornish crab and summertime tomato recipe
Paul Ainsworth's Cornish crab and summertime tomato recipe Paul Ainsworth’s Cornish crab and summertime tomato recipe

This dish is essentially two ingredients, designed to go together in their absolute prime: sun-ripened English tomatoes and beautiful Cornish crab.

“With a bowl of buttered new potatoes, it is simply awesome – and it regularly features on the summer menu at Caffè Rojano,” says Paul Ainsworth. “Remember, never keep your fresh tomatoes in the fridge. Instead, store them in a cool, dry place so the flavour keeps developing.

“With their different shapes, sizes and colours, I love using heritage variety tomatoes when they are in season.”

Cornish crab, summertime tomato, pickled shallot and basil salad

Ingredients:


(Serves 4)

115g brown crab meat


200g mayonnaise


Juice of ¼ lemon


350g tomatoes, sliced


3tsp red wine vinegar


1tbsp extra virgin olive oil, plus extra for drizzling


100g white crab meat, flaked


10 large basil leaves


Zest of ½ lemon


Zest of ½ lime


Sea salt


Cracked black pepper

For the pickled shallot:


1 large banana shallot, sliced into thin rings


150ml water


50g caster sugar


50ml white wine vinegar


5g yellow mustard seeds


1tbsp extra virgin olive oil

Paul Ainsworth's Cornish crab and summertime tomato recipe
Paul Ainsworth’s Cornish crab and summertime tomato recipe (Issy Crocker/PA)

Method

1. Place all the pickled shallot ingredients in a bowl and combine well. Leave to pickle while you crack on with making the other salad elements.

2. Add the brown crab meat to the mayonnaise, along with the lemon juice. Whisk until smooth, then place in a small bowl and chill until needed. Cut the tomatoes into two centimetre-thick slices, keeping them chunky and funky. Place in a bowl and lightly season with the sea salt and black pepper. Add the red wine vinegar and extra virgin olive oil, then leave to marinate for 20 minutes.

3. To serve, place the tomatoes on a plate and top with the white crab meat. Add little dollops of the brown crab mayonnaise, then scatter the pickled shallots and basil leaves all over the salad. Finish with a drizzle of extra virgin olive oil and a dusting of the zingy lemon and lime zests.

For The Love Of Food by Paul Ainsworth is published by Pavilion Books, priced £26. Photography Issy Croker. Available now