Samphire & crab salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2-4
Skip to ingredients
- 2 slices of sourdough bread
- 1½ tbsp rapeseed oil
- 180g samphire
- 1 lemonjuiced
- 1 tbsp crème fraîche
- 1 crabbrown and white meat separated (about 60g of each)
- 1 tbsp chopped dill(optional)
- 100g watercress
Nutrition: Per serving
- kcal319
- fat11g
- saturates3g
- carbs38g
- sugars4g
- fibre2g
- protein16g
- salt2.6g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Tear the bread into rough chunks and put in a bowl with ½ tbsp rapeseed oil and a little seasoning. Toss well, then tip onto a baking tray. Bake for 8-10 mins until golden. Set aside.
step 2
Bring a large pan of water to the boil and cook the samphire for 3 mins before draining and plunging into ice-cold water. Leave to cool for a few minutes before draining.
step 3
To make the dressing, combine the lemon juice, crème fraîche, remaining 1 tbsp rapeseed oil, the brown crabmeat and dill, if using, in a small bowl. Season, mix to evenly combine and set aside.
step 4
Mix the watercress and drained samphire together in a large bowl, drizzle over the dressing and toss well to coat. Serve on a platter or divide between plates, then top with the white crabmeat and croutons.
