- Serves4
- CourseMain meal
- Prepare35 mins
- Cook15 mins
- Total time50 mins
Ingredients
For the radishes and samphire
- 200g pack radishes, finely sliced (with a mandoline is best)
- 90g pack samphire
- 1 lemon, juice
- 2 tsp caster sugar
- ½ tsp salt
For the dressing
- ½ x 284ml tub buttermilk
- ½ lemon, juice
- ½ tsp caster sugar
- ½ small clove garlic, grated
- 20g pack dill, leaves finely chopped
- 20g pack chives, finely chopped
For the crab
- 4 x 120g packs Seafood & Eat It Dressed Crab
- 1 red chilli, finely chopped
- 4 small salad onions, finely sliced
- 1 unwaxed lemon, zest
To serve
- 750g pack Baby New Potatoes, larger ones halved or quartered
- 1 bulb fennel, finely sliced (with a mandoline is best)
- 1 head red chicory, leaves separated
Method
Put the radishes, samphire, lemon juice, sugar and salt into a mixing bowl, toss to coat and set aside for 30 minutes to lightly pickle.
Cook the potatoes in salted boiling water for 15 minutes, until tender. Drain and allow to steam and cool slightly in the colander.
Meanwhile, make the dressing by mixing together, the buttermilk, lemon juice, sugar, garlic and half the herbs, then season well. Put the remaining herbs into a separate bowl and add the crab meat (keep the shells), chilli, salad onions and lemon zest. Season and mix well, then spoon back into the crab shells.
Once the samphire and radishes have pickled for 30 minutes and the potatoes are a little cooler, arrange everything, including the fennel and chicory, on plates around the crab shells. Drizzle the vegetables with the dressing or serve on the side.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,540kJ/ 366kcals |
---|---|
Fat | 9.3g |
Saturated Fat | 1.7g |
Carbohydrates | 37g |
Sugars | 9.1g |
Fibre | 7.3g |
Protein | 29.9g |
Salt | 3g |