Samphire & crab salad

Enjoy this salad as a generous dinner for two, or as a light lunch or supper for four. Samphire sings when paired with crab and this zesty dressing

  • Prep:10 mins
    Cook:13 mins
  • Easy

Nutrition per serving

  • kcal 319
  • fat 11g
  • saturates 3g
  • carbs 38g
  • sugars 0g
  • fibre 2g
  • protein 16g
  • salt 2.6g


  • 2 slices of sourdough bread
  • 1½ tbsp rapeseed oil
  • 180g samphire
  • 1 lemon, juiced
  • 1 tbsp crème fraîche
  • 1 crab, brown and white meat separated (about 60g of each)
  • 1 tbsp chopped dill (optional)
  • 100g watercress


  1. Heat the oven to 220C/200C fan/gas 7. Tear the bread into rough chunks and put in a bowl with ½ tbsp rapeseed oil and a little seasoning. Toss well, then tip onto a baking tray. Bake for 8-10 mins until golden. Set aside.

  2. Bring a large pan of water to the boil and cook the samphire for 3 mins before draining and plunging into ice-cold water. Leave to cool for a few minutes before draining.

  3. To make the dressing, combine the lemon juice, crème fraîche, remaining 1 tbsp rapeseed oil, the brown crabmeat and dill, if using, in a small bowl. Season, mix to evenly combine and set aside.

  4. Mix the watercress and drained samphire together in a large bowl, drizzle over the dressing and toss well to coat. Serve on a platter or divide between plates, then top with the white crabmeat and croutons.

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