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- New
Ingredients
Method
- 230g samphire
- 150g peas
- 100g broad beans, podded
- Handful of rocket
- 2 tbsp olive oil
- 200g white crabmeat
- 75g creme fraiche
- ½ lemon, zest and juice only
- Boil the samphire, peas and beans for 5 mins, then drain and refresh in cold water. Meanwhile, mix the crab, creme fraiche and lemon juice and zest. Season well.
- Arrange the beans, peas and samphire on 4 plates. Divide the crab mixture between each, and top with a handful of rocket. Drizzle with oil and lemon juice, grind over some black pepper and serve.
10 mins
4 serving
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