Crab And Samphire Salad Recipes

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SAMPHIRE & CRAB SALAD



Samphire & crab salad image

Enjoy this salad as a generous dinner for two, or as a light lunch or supper for four. Samphire sings when paired with crab and this zesty dressing

Provided by Samuel Goldsmith

Categories     Dinner, Lunch

Time 23m

Yield Serves 2-4

Number Of Ingredients 8

2 slices of sourdough bread
1½ tbsp rapeseed oil
180g samphire
1 lemon, juiced
1 tbsp crème fraîche
1 crab, brown and white meat separated (about 60g of each)
1 tbsp chopped dill (optional)
100g watercress

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 319 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 2.6 milligram of sodium

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