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Ingredients
Method
- 2 slices of sourdough bread
- 1.5 tbsp oil
- 200g samphire
- 1 lemon, juice only
- 1 tbsp crème fraîche
- 60g each brown and white crabmeat
- 1 tbsp chopped dill
- 100g watercress salad
- Tear the bread into chunks and toss with oil and seasoning. Tip onto a baking tray and bake for 10 mins at 200C. Set aside when golden. Meanwhile, boil the samphire for 3 mins, then drain and refresh in iced water. Set aside.
- Make your dressing by combining the crème fraîche, lemon juice, 1 tbsp of oil and the brown crabmeat and dill in a bowl. Season and mix well. Mix the watercress and samphire in a salad bowl, drizzle with dressing and toss to coat. Divide between plates and top with the white crabmeat and the croutons, and enjoy.
15 mins
2 serving
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