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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

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
214kcal 11%
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

Method

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.

See more Fish & seafood recipes