Crab and Seaweed Salad
Crab and Seaweed Salad



  • 2 slices of sourdough
  • 1.5 tbsp oil
  • 180g samphire or other sea vegetables
  • 1 lemon, juice only
  • 1 tbsp creme fraiche
  • 60g each of white and brown meat, separated
  • 1 tbsp chopped dill
  • 100g rocket
  • Tear the bread into chunks and toss with oil and seasoning, before baking at 200C for 10 mins to make croutons. Bring a pan of water to the boil and cook the samphire for 3 mins, then drain and refresh in iced water. Drain.
  • Make the dressing by combining the creme fraiche, 1 tbsp of oil, the brown crabmeat, dill and lemon juice. Season, and mix to combine. Mix the rocket and drained samphire in a large bowl, then drizzle with the dressing and toss well. Serve on plates, topped with the white crabmeat and croutons.
15 mins
2 serving

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