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.
- Bring a large pan of water to the boil. Add the samphire, peas and broad beans and 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 and lemon zest and 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.
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