Crab salad with egg and caper compote

‘Pick through the crab meat just in case any shell has been missed. There is nothing worse than crunching on a bit of crab shell, it totally ruins the dish,’ says Adam Warne, head chef at The Metropole Hotel.

Serves 6

Method

1. Mix together the crab, mayo, ketchup, half of the chives, lime zest and juice, chilli sauce and salt. Chill until ready to eat.

2. Grate the eggs into a bowl and add the capers, the rest of the chives, salad cream and a splash of lime juice, then add seasoning to taste and mix. Chill until ready to eat.

3. To serve, divide the crab mix into four portions, then spoon the crab into metal cutters if you have them. Place a spoonful of egg and caper compote on top.

4. Serve with some thick granary toast and dressed mixed salad leaves.

The Metropole Hotel
Station Road, Padstow, Cornwall, PL28 8DB.
Tel. 0800 0053903.
www.the-metropole.co.uk