Crab and samphire salad with melba toast

Crab and samphire salad with melba toast

Not too many flavours have gone in to making this fragrant salad to preserve the amazing taste of the crab. Serve it in the crab shells if you have enough for a kitsch feel!

Serves 6

Preparation time 30 minutes

Cooking time 10 minutes

Ingredients

500g crab meat, brown and white from Furness Fish & Game

150g samphire from Shellseekers Fish & Game

6 cornichons from The Fresh Olive Company

8 large radish from Only Organics

2 tablespoons of capers, rinsed

4 tablespoons of chopped parsley, preferably curly

2 lemons, zest and juice

A few drops of hot pepper sauce from Pimento Hill

Sea salt

6 slices white bread

25g butter

Preparation Method

Place the crab meat in a mixing bowl. Dice the cornichons, and radish and add to the crab along with the capers, parsley, lemon zest and juice and pepper sauce. Season with a little pinch of salt then set aside for the flavours to develop.

To make the melba toast:
Toast the bread on both sides using the grill. Slice off the crusts then very carefully, cut each slice horizontally in half, then each half diagonally to create triangles. Toast the bready side then keep warm.

Heat the butter in a large frying pan adding the samphire once sizzling. Cook over a high heat for around 3 minutes.

To serve
Lay the samphire on to 6 plates. Sit a 8-10cm chef’s ring or even a biscuit cutter on top of the samphire then fill with the crab mixture. Press it down well then gently lift off the ring.

Decorate with wedges of lemon, extra parsley and serve with the melba toast.