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Crab and samphire salad

• Janine Ratcliffe

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serves 2 as a main or 4 as a light starter

Easy

Prep: 10 mins

Cook: 10 mins

plus cooling

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Here samphire and potatoes get a punchy, mustardy dressing, and crab is tossed with a little lemon juice and herbs to allow fresh flavours to shine.

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Try our crab and samphire salad, then discover crab cakes, crab tostadas, crab linguine and Grenadian crab back. Then try more crab recipes.

Fresh crab has a mild sweet taste that pairs really well with crisp, salty samphire. Samphire should be readily available during high and late summer when it’s at its best – but bear in mind that it’s naturally high in salt so you probably won’t need extra salt to season the dish.

Crab and samphire salad recipe

Ingredients

Nutrition

• 150g samphire

• 400g baby potatoes

• 1 tbsp red wine vinegar

• 1 tsp dijon mustard

• 3 tbsp olive oil

• 100g white crabmeat

• ½ large lemon

  juiced

• 3 tbsp chopped soft herbs (such as dill, parsley or chives)

  plus extra to serve

Nutrition: per serving

• kcal342
• fat18g
• saturates3g
• carbs29g
• sugars3g
• fibre4g
• protein15g
• salt2.9g

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Method

• step 1

  Cook the samphire in a pan of boiling water for 1 min, then scoop out into a bowl of iced water using a slotted spoon. Cool completely, then drain well.

• step 2

  Cook the potatoes in the pan of boiling water for 8-10 mins until just tender. Drain and cool until just warm, then halve.

• step 3

  Whisk together the vinegar and mustard in a bowl. Gradually whisk in the oil and season with black pepper. Toss the crabmeat with the lemon juice and herbs.

• step 4

  To serve, arrange the potatoes and samphire on a platter, and drizzle over the dressing. Top with the crabmeat and scatter over a few extra herbs, if you like.

Check out our best crab recipes

Authors

Janine RatcliffeFood director

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