The Duke of Richmond Signature Dish


Guernsey crab salad


Our Executive Chef Orlando Abreu shares his signature recipe for Fresh Crab Salad one of the favourite dishes on the menu at The Leopard Bar and Restaurant.


Fresh local picked crab
Chicory leaves 
Black pepper and sea salt
Fresh lemon and lime juice
Olive oil
Salt and pepper
Granary breadcrostini


Mix the olive oil, lime juice, lemon juice and salt and pepper to make the dressing.
Mix the crab and chicory in a bowl with the dressing.
Present on a plate as shown in the image.
Dress with radish and crostini's, then serve.

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