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Samphire and crab salad recipe

Samphire and crab salad recipe

9 ratings

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


  • 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

  • Fat

    14g 20%
  • Saturates

    6g 30%
  • Sugars

    2g 2%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 5.7g Protein 15.1g Fibre 6.4g


  1. 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.
  2. Meanwhile, in a bowl, mix the crab with the crème fraîche and lemon zest and juice. Season to taste.
  3. 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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