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Samphire & crab salad served on a sharing plate

Samphire & crab salad

A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2-4

Enjoy this salad as a generous dinner for two, or as a light lunch or supper for four. Samphire sings when paired with crab and this zesty dressing

Nutrition: Per serving
NutrientUnit
kcal319
fat11g
saturates3g
carbs38g
sugars4g
fibre2g
protein16g
salt2.6g
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Ingredients

  • 2 slices of sourdough bread
  • 1½ tbsp rapeseed oil
  • 180g samphire
  • 1 lemon, juiced
  • 1 tbsp crème fraîche
  • 1 crab, brown and white meat separated (about 60g of each)
  • 1 tbsp chopped dill (optional)
  • 100g watercress

Method

  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Tear the bread into rough chunks and put in a bowl with ½ tbsp rapeseed oil and a little seasoning. Toss well, then tip onto a baking tray. Bake for 8-10 mins until golden. Set aside.

  • STEP 2

    Bring a large pan of water to the boil and cook the samphire for 3 mins before draining and plunging into ice-cold water. Leave to cool for a few minutes before draining.

  • STEP 3

    To make the dressing, combine the lemon juice, crème fraîche, remaining 1 tbsp rapeseed oil, the brown crabmeat and dill, if using, in a small bowl. Season, mix to evenly combine and set aside.

  • STEP 4

    Mix the watercress and drained samphire together in a large bowl, drizzle over the dressing and toss well to coat. Serve on a platter or divide between plates, then top with the white crabmeat and croutons.

Recipe tip

To save time, use toasted pine nuts instead of making the croutons in step one.

Recipe from Good Food magazine, May 2022

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A star rating of 5 out of 5.2 ratings
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