top of page
  • Writer's pictureThe Wild Foodie

Wild Fennel, Sorrel, and Crab Salad

This is a fresh salad where you can indulge in a delightful culinary experience with this exquisite wild fennel, sorrel, and crab. This refreshing salad combines the delicate flavours of wild fennel fronds, tangy sorrel leaves, and succulent crab meat, resulting in a delicious combination of tastes and textures. We also use dandelion capers but if you don't have them feel free to use regular capers. With its vibrant colours and harmonious blend of ingredients, this salad is not only visually appealing but also a true celebration of the freshest seasonal produce. Whether you're hosting a gathering or simply seeking a light yet delicious meal, this recipe is sure to impress your guests and leave you craving for more.

For the very best wild food guides check out our wild food and foraging books.

Wild Fennel, Sorrel, and Crab Salad Recipe
Wild Fennel, Sorrel, and Crab Salad Recipe

Wild Fennel, Sorrel, and Crab Salad Recipe


450 grams fresh crab meat, picked over for shells (we used Cromer crab)

240ml wild fennel fronds, chopped

240ml wild sorrel leaves, torn into bite-sized pieces

1 small red onion, thinly sliced

1 tablespoon dandelion capers, drained and rinsed

For the dressing:

Zest and juice of 1 lemon

45ml extra-virgin olive oil

Salt and pepper, to taste


Prepare the crab meat:

Begin by carefully inspecting the crab meat for any remaining bits of shell. Remove them as necessary.

Place the crab meat in a mixing bowl and set it aside.

Chop the fennel and tear the sorrel leaves:

Wash the wild fennel fronds and sorrel leaves thoroughly under cold water.

Shake off any excess water and pat them dry with a kitchen towel.

Chop the fennel fronds into bite-sized pieces and tear the sorrel leaves into smaller, manageable pieces.

Add the chopped wild fennel and torn sorrel leaves to the bowl with the crab meat.

Prepare the onion and capers:

Peel and thinly slice the red onion.

Drain the dandelion capers (If you are using real capers, drain and rinse the capers to remove any excess saltiness).

Create the dressing:

In a small bowl, combine the lemon zest, lemon juice, and extra-virgin olive oil.

Whisk the ingredients together until well blended.

Season with salt and pepper to taste.

Assemble the salad:

Add the sliced red onion and dandelion capers to the bowl with the crab meat, fennel, and wild sorrel leaves.

Pour the dressing over the salad ingredients.

Gently toss everything together, ensuring that the dressing coats the ingredients evenly.

Let it marinate:

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This will allow the flavours to meld and the ingredients to marinate.

Serve and enjoy:

Once chilled, give the salad a final gentle toss.

Transfer the salad to a serving platter or individual plates.

Garnish with a few extra fennel fronds and sorrel leaves. Perhaps some crunchy bread or biscuits too.

Serve the wild fennel, sorrel, and crab salad immediately and enjoy its vibrant flavours.


  • If you can't find wild fennel fronds, you can use regular fennel fronds as a substitute.

  • If you don't have dandelion capers, use normal capers instead.

  • Sorrel can sometimes be tangy, so adjust the amount according to your taste preference.

  • For added crunch, you can toss in some toasted pine nuts or slivered almonds.

  • This salad can be served on its own or alongside crusty bread or butter lettuce for a heartier meal.

  • Enjoy this exquisite wild fennel, sorrel, and crab salad as a light and refreshing summer delight. It's the perfect dish to showcase the flavours of fresh seasonal ingredients.

Love creating recipes from Wild Foods? Check out our selection of Wild Food Cookbooks.

Summing Up

This salad is a sublime combination of flavours that embodies freshness, vibrancy, and the harmony. From the delicate wild fennel and tangy sorrel leaves to the succulent crab meat, every ingredient in this salad compliments the other.

The combination of textures, from the tender crab meat to the crisp sorrel leaves, creates a delightful balance that keeps your taste buds engaged with every bite. The subtle liquorice notes from the wild fennel add a unique and refreshing element, while the red onion and dandelion capers provide a touch of sharpness and complexity.

Whether enjoyed on its own or paired with crusty bread, this salad offers a versatile canvas for complementing dishes.

Every bite, wild fennel, sorrel, and crab salad transports you to a world of fresh, vibrant flavours that awaken your palate and leave a lasting impression. Totally delicious!

Have you visited our Shop? Get the very best books and foraging gear, grow your own wild food and learn to preserve it like a pro. Visit our Wild Food and Foraging Shop now.


bottom of page