I rarely use tarragon except with veal and chicken (and in Béarnaise sauce), and I’d never actually paired it with crab before, but it’s so good.
Make the dressing ahead so the flavours can develop.Eat as soon as this is made – otherwise the cucumber and radish tend to leach their water contentPrep time: 15 minutes | Cooking time: 15 minutesTwo to threeFor the dressingFor the saladWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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