Written by Jane Baxter from guardian.co.uk, see the original article here

We created this salad for the recently launched Devon Crab Campaign (visitsouthdevon.co.uk/crab). It uses a little white crab meat and transforms the humble potato salad into something quite special, using my favourite crab seasonings of lemon, chilli, parsley and good extra virgin olive oil. Shaved fennel can also be added

Serves 4

1kg new potatoes
150g picked white crab meat
Juice of 1 lemon
1 garlic clove, crushed
1 red chilli, chopped
2 tbsp parsley, chopped
3 tbsp extra virgin olive oil
Salt and pepper

1. Cook the potatoes in boiling salted water for about 15-20 minutes and drain. Allow them to cool and then cut them into halves or quarters.
2. Mix the rest of the ingredients ­together and toss through the potatoes.
3. Adjust the seasoning and add extra lemon juice if required.

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