Samphire and crab salad recipe
A crisp coastal vegetable that tastes of the sea, samphire makes this sophisticated salad the perfect light lunch or seasonal starter. The salty flavour works beautifully with the sweet crab meat and vibrant summer beans.
See method- Serves 4
- 10 mins to prepare and 5 mins to cook
- 214 calories / serving
- Gluten-free
Ingredients
- 2 x 115g packs marsh samphire
- 150g (5oz) petit pois (defrosted, if frozen)
- 100g (3 1/2oz) broad beans (defrosted, if frozen)
- handful rocket leaves
- 2 tbsp olive oil
For the crab
- 200g (7oz) white crab meat
- 75g (3oz) crème fraîche
- ½ lemon, zested and juiced, plus extra wedges, to serve
Each serving contains
- Energy
- 890kJ 214.0kcal
- Fat
- 14g
- Saturates
- 6g
- Salt
- 2.0g
- Sugars
- 2g
of the Reference intake
Carbohydrate 5.7gProtein 15.1gFibre 6.4g
Method
- Bring a large pan of water to the boil. Add the samphire, peas andbroad beansand cook for 3-4 minutes, until just tender. Drain and refresh under cold running water. Pod the broad beans, if you like.
- Meanwhile, in a bowl, mix the crab with the crème fraîche andlemon zestand juice. Season to taste.
- Arrange the samphire, bean and pea mixture between 4 plates. Divide the crab between each and top with some rocket. Drizzle over the olive oil and lemon juice. Serve with lemon wedges for squeezing over.
- See more Fish & seafood recipes
