Mary Berry Crab and Crayfish Salad

I made this for a pretend lunch on the patio—you know, the kind where you’re just making a “light salad” but then suddenly you’ve plated it like you’re hosting a magazine shoot. It’s that kind of dish. No stove, no stress, just layering sweet mango, cool cucumber, and seafood so fresh it practically swam here.

The sweet chilli lime dressing gives it a zippy lift, and honestly, it tastes like it belongs on a seaside terrace with a chilled glass of something white and crisp. It’s got that perfect balance of creamy, sweet, and zingy, and takes all of ten minutes to throw together. It looks fancy, but it’s secretly foolproof.

WHY THIS ONE WORKS SO WELL

• No cooking required. Everything is just prepped and layered—ideal for hot days or no-time meals.
• Crab and crayfish are naturally sweet and soft, and pair beautifully with mango and cucumber.
• The dressing brings it to life—lime juice cuts through the richness, and the chilli sauce adds a cheeky kick.
• It scales up beautifully—double it and serve on a platter, and it’s suddenly your signature summer dish.

INGREDIENTS + WHY THEY MATTER

Lamb’s lettuce (100g) – Soft, buttery leaves that make a beautiful base. Sub with spinach or mixed leaves if needed.
Little Gem hearts (2) – Crisp, cool, and sturdy enough to hold everything. Slice thick for crunch.
Mango (250g, diced) – Choose a ripe but firm one. Adds tropical sweetness.
Cucumber (1, deseeded + sliced) – Cooling and crisp—balances the sweet and salty.
Cooked white crabmeat (200g) – Delicate flavour, but rich. Use fresh if you can.
Cooked crayfish tails (120g) – Slightly firmer than crab—adds texture.
Chives (small bunch) – That oniony freshness that ties it all together.

Dressing:

• Olive oil (8 tbsp) – The base—go for good quality.
• White wine vinegar (1 tbsp) – For brightness.
• Lime juice (from 1 lime) – Zest and zing.
• Sweet chilli sauce (1 tbsp) – Adds sweetness and warmth.

MAKING IT YOURS (WITHOUT RUINING IT)

No crab? Use all crayfish—or swap in prawns or even flaked smoked salmon.
Want it punchier? Add a touch of grated ginger or more sweet chilli sauce.
No mango? Use papaya or orange segments for a citrusy twist.
Vegan version? Use avocado and chickpeas in place of seafood—still great with the lime dressing.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENED	HOW TO FIX IT
Crab was watery	Didn’t pat it dry	Press seafood gently with kitchen paper
Salad felt flat	Skipped the lime	The lime is essential—don’t leave it out
Dressing split	Didn’t whisk it properly	Whisk hard or shake in a jar until smooth
Mango overwhelmed it	Used overripe fruit	Pick a ripe-but-firm mango for balance

HOW TO MAKE MARY BERRY’S CRAB AND CRAYFISH SALAD

Prep the Greens
Scatter lamb’s lettuce and sliced Little Gem over a large serving platter or shallow bowl.

Layer the Fruit and Veg
Top with diced mango and crescent-shaped cucumber slices. Don’t crowd—let it look relaxed and natural.

Add the Seafood
Make six little mounds of crabmeat spaced evenly. Top each with a generous spoonful of crayfish.

Add the Herbs and Seasoning
Sprinkle with snipped chives. Season gently with salt and black pepper.

Make the Dressing
Whisk together olive oil, white wine vinegar, lime juice, and sweet chilli sauce until emulsified.

Serve and Drizzle
Drizzle dressing just before serving—or serve it on the side if you’re feeling tidy. Best enjoyed cold with crusty bread or on its own as a showy light meal.

TIPS FROM MY KITCHEN

• I chill the plates first—makes the salad feel extra crisp.
• If serving to guests, build it straight on individual plates for that fancy “plated starter” vibe.
• I keep the dressing in a little jam jar and shake it just before serving—no fuss.
• Leftover mango? Toss it into a salsa or add to yogurt with lime zest.

STORAGE + SERVING

Fridge: Keeps 1–2 days covered, but best eaten fresh.
Freezer: Not suitable—seafood and greens don’t freeze well.
Reheat: Nope. Serve cold.
Serve with: Sourdough toast, iced wine, or a crisp Sauvignon Blanc.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: You can prep all the components ahead—just don’t dress it or layer the seafood until ready to serve.

Q: What if I can’t find crayfish?
A: Use small prawns or all crab. It’s flexible.

Q: Is it spicy?
A: Not really—the sweet chilli just adds warmth. Add a pinch of fresh chilli if you want heat.

Q: Can I use frozen crabmeat?
A: You can—but thaw fully, pat dry, and use it the same day.

Q: Can I serve this as a main?
A: Yes! Just bulk it out with more leaves, avocado, or a side of new potatoes.

Try More Recipes:

• Mary Berry Crab and Crayfish Salad
• Mary Berry Waldorf Salad
• Mary Berry Moroccan Summer Salad