Crab and Samphire Salad
Crab and Samphire Salad



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box