Crab and sea vegetable salad
This simple crab salad recipe is easy to scale up or down, depending on how many people you're cooking for. It can be made with any sea vegetables you have, but samphire is particularly tasty.
This recipe is taken from Cooking: Simply and Well, for One Or Many by Jeremy Lee (HarperCollins, £30) Photography: Elena Heatherwick
Ingredients
- 2 handfuls of sea vegetables, picked and rinsed (e.g. samphire and sea purslane, sea beet and sea aster, or seaweed such as dulse)
- 50ml of natural yoghurt
- 1 tsp Dijon mustard
- 50ml of extra virgin olive oil
- 1/2 lemon , juiced
- salt
- freshly ground black pepper
- 400g of crab meat , picked white and brown meat mixed, from 2 large cock crabs or 3 dressed crabs
Method
Bring a wide pan of water to the boil. Plunge in the sea vegetables and let cook briefly, just 30 seconds or so. Tip the vegetables into a colander and lightly cool with cold water from the tap. Let drain
- 2 handfuls of sea vegetables, picked and rinsed (e.g. samphire and sea purslane, sea beet and sea aster, or seaweed such as dulse)
Whisk the yoghurt, mustard, olive oil, lemon juice and some salt and black pepper in a bowl until smooth
- 50ml of natural yoghurt
- 1 tsp Dijon mustard
- 50ml of extra virgin olive oil
- 1/2 lemon , juiced
- salt
- freshly ground black pepper
When ready, tumble the sea vegetables, crab and dressing into a bowl. Mix lightly and thoroughly. Taste for seasoning. Serve swiftly
- 400g of crab meat , picked white and brown meat mixed, from 2 large cock crabs or 3 dressed crabs
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Crab and sea vegetable salad
