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Crab and samphire salad
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Serves: 4 as a starter
2 x 90g packs samphire
1 lemon, zest and juice
1 large fennel bulb, sliced as thinly as possible
small handful mint leaves, chopped
1 baby gem lettuce, leaves separated and roughly torn
4 tbsp extra virgin olive oil
100g fresh white crab meat
10 blanched hazelnuts, toasted and chopped
1. Cook the samphire in a pan of boiling water for 1 minute, drain and plunge into a bowl of cold water. Once cool, drain well and put into a large bowl.
2. Add the lemon zest and juice with the sliced fennel (and the fronds if it has any), mint and lettuce leaves. Toss everything together with the olive oil and plenty of seasoning, then lightly fold through ½ the crab meat.
3. Divide between plates and top with the remaining crab, the toasted hazelnuts and a splash more olive oil, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more
Typical values per serving:
This recipe was first published in May 2015.
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