Serves 4


350g picked fresh white crabmeat

2 heads fennel, cut into thin strips on mandolin

For the pickle – 200ml white wine vinegar

200ml water

300g sugar

1 tbs coriander seeds

20g salt


zest 1 orange

1 tbsp dried cherries

1 apple cut into half moon pieces, thin

15g chopped dill

15g chopped parsley

25ml extra virgin olive oil

25g flaked toasted almonds

Salt & Pepper


1. Pickled Fennel – bring the sugar, water, seeds, and vinegar to the boil. Boil for 5 minutes, cool completely, then add fennel and leave overnight.

2. Combine all the salad ingredients together, add the fennel (not the pickle juice)

3. Add the oil, sit the crab on top of 4 plates of salad