Gower Crab and Samphire Salad
Fresh picked Gower crab paired with crisp blanched marsh samphire, zesty lemon dressing, and warm buttered bread.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •small saucepan
- •colander
- •mixing bowl
- •whisk
- •chef's knife
- •grill pan
Nutrition
Per serving, approximate
- Calories
- 320 kcal
Instructions
- 1
Bring a small saucepan of unsalted water to a rapid boil on the hob.
- 2
Rinse the samphire thoroughly in cold water to remove excess silt.
- 3
Add the samphire to the boiling water and blanch for ninety seconds.
- 4
Drain immediately in a colander and plunge into cold water to stop cooking.
- 5
Whisk the brown crab meat, mayonnaise, lemon zest, lemon juice, and rapeseed oil in a bowl.
- 6
Season the dressing lightly with cracked black pepper.
- 7
Place the watercress, pea shoots, and drained samphire into a large mixing bowl.
- 8
Add two tablespoons of dressing and toss gently to coat the greens.
- 9
Divide the salad across four plates and mound the white crab meat on top.
- 10
Drizzle with the remaining dressing and scatter chopped chives over each portion.
- 11
Grill or toast the sourdough slices, spread with salted butter, and serve immediately alongside.
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