Click on the image, above to submit to Pinterest.
Samphire and Crab Salad
Samphire and Crab Salad is a modern British recipe for classic salad of marsh samphire, petit pois, rocket leaves, broad (fava) beans and white crab meat bound with crème fraîche. The full recipe is presented here and I hope you enjoy this classic British version of: Samphire and Crab Salad.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Wild FoodBean RecipesBritish Recipes
I'm a big fan or marsh samphire, particularly raw and as my local greengrocer now sells it in early spring, I can indulge my preferences even more (though the samphire is blanched in this recipe). Here's a simple spring salad that combines marsh samphire with white crab meat (fresh or tinned).
Ingredients:
230g marsh samphire
150g petit pois (defrosted, if frozen)
100g (3 1/2oz) broad beans (defrosted, if frozen)
handful of rocket leaves
2 tbsp olive oil
200g (7oz) white crab meat
75g (3oz) crème fraîche
½ lemon, zested and juiced, plus extra wedges, to serve
salt and freshly-ground black pepper, to taste
a few young common scurvy grass leaves, to garnish (optional)
Method:
Bring a large pan of water to a boil (no need to add salt as the samphire is salty). When boiling add the peas and broad beans. Cook for 2 minutes then add the samphire and cook for 2 minutes more. Drain in a colander and refresh under cold, running, water. You can pod the broad beans if you like, but the whole pod is edible.
In a bowl, mix the crab with the crème fraîche and lemon zest and half the juice. Adjust the seasoning to taste.
Divide the samphire, bean and pea mixture between four plates. Top with the crab mixtue then add some rocket (and a few wasabi-tasting common scurvy grass leaves, if using). Drizzle over the olive oil and remaining lemon juice.
Serve with lemon wedges for squeezing over.
