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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  • 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


  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.