The Duke of Richmond's signature dish

A staple dish at The Duke of Richmond, this crab salad by Executive Chef Helder Jose Da Silva Leca is perfect for lunches all year round. 

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Ingredients:

• Fresh local picked crab
• Chicory leaves 
• Black pepper and sea salt
• Fresh lemon and lime juice
• Olive oil
• Salt and pepper
• Granary bread crostini's

Method:

1. Mix the olive oil, lime juice, lemon juice and salt and pepper to make the dressing.
2. Mix the fresh crab and chicory leaves in a bowl with the dressing.
3. Present on a plate as shown in the image.
4. Dress with radish and crostini.
5. Season with salt and pepper, then serve.