Crab and Samphire Salad

Charmaine Lu -
  • 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