Joe’s Jubilee Coronation Crab Salad

With only a few weeks to go until The Queen’s Platinum Jubilee, we’re gearing ourselves up for the festivities. Whether we’re designing a bustling restaurant or scheming for a cosy kitchen in the home, we never shy away from celebrating our passion for food.

Since no celebration fit for a Queen would be without great food to enjoy, we asked Firmdale Hotels’ Group Executive Head Chef to share some of his trade secrets. Joe Fox crafts menus for each of our restaurants, drawing inspiration from seasonal British produce and with a focus on sustainability.

Join us in the kitchen as we make Joe Fox’s Coronation Crab Salad with soft boiled quail’s eggs, runner beans, chilli and lemon. The recipe serves 6-8 people and is guaranteed to be a street-party hit!

YOU WILL NEED

1 x Chopping Board
1 x Chopping Knife
1 x Peeler
2 x Medium Sized Pans
1 x Colander
2 x Small Bowls

INGREDIENTS

200g White Crab Meat
300g Runner Beans
12 x Quail’s Eggs
100g Mayonnaise (use good quality)
1 tbsp. Mango Chutney
1 tbsp. Mild Curry Paste
4 x Sprigs of Coriander
1 x Red Chilli
50ml Extra Virgin Olive Oil
1 lemon (to juice)
Seasoning (to taste)

Boil a pan of water, adding some salt before cooking the runner beans for 3 minutes. Drain using a colander and set aside onto a plate to cool naturally.

To start, peel the sides of the runner beans and cut off either end before slicing them on the angle into 2cm pieces.

Whilst the beans are cooking, place a second pan of water on the heat and bring to a boil. Fill a small bowl with cold water and set to one side.

Add your quail’s eggs to the pan of boiling water and cook for 2 minutes and 20 seconds before placing them into the bowl of cold water to stop them cooking further. We’re looking for a perfectly soft boiled egg!

Gently peel the quail’s eggs. Top tip: Start at the bottom of the egg as this is where the most air will have collected making it the easiest starting point to peel from. 

Squeeze the juice of one lemon into a bowl removing any pips. Slice the chilli in two and remove the seeds before finely slicing and adding to the lemon juice. Add the olive oil and mix to combine.

Make the dressing by combining the mayonnaise, mango chutney and curry paste. Season to taste and allow to chill in the fridge. The mayonnaise can be made 24 hours in advance, this will enhance the flavour.

Double-check the white crab meat by running your fingers through the meat. Look for any bits of bone which may be hidden.

Assemble the salad by starting with the mayonnaise dressing as a base. Spread evenly over the plate before adding your cooked runner beans on top. Dress the beans with the lemon, chilli and olive oil mixture.

Slice the quail eggs in half and season with black pepper. Spoon the crab meat on top of the beans and carefully place the eggs on the plate.

To finish, scatter 3-4 coriander sprigs over the top to serve.

We hope you enjoy making this delicious party dish and sharing amongst friends, family and even your neighbours. If Joe Fox’s recipe has got your creative juices flowing, visit Design Threads: Platinum Jubilee Bunting where we’ll show you how to make your own bunting in 10 simple steps. Happy cooking!