• 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

Goes well with


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