Samphire and Crab Salad with Lemon Dill Dressing Recipe
Introduction
This Samphire & Crab Salad is a fresh and vibrant dish perfect for showcasing the delicate flavors of crab paired with the salty crunch of samphire. With tangy lemon and creamy crème fraîche dressing, it’s a light yet satisfying salad ideal for a summer lunch or elegant starter.
Ingredients
- 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
Instructions
- Step 1: Preheat the oven to 220°C (200°C fan) or gas mark 7. Tear the sourdough bread into rough chunks and place in a bowl with ½ tablespoon of rapeseed oil and a pinch of seasoning. Toss well to coat, then spread the bread pieces evenly on a baking tray. Bake for 8–10 minutes until golden and crisp. Set aside to cool.
- Step 2: Bring a large pan of water to the boil. Add the samphire and cook for 3 minutes. Drain immediately and plunge into a bowl of ice-cold water to stop the cooking. Leave to cool for a few minutes, then drain thoroughly.
- Step 3: In a small bowl, whisk together the lemon juice, crème fraîche, remaining 1 tablespoon of rapeseed oil, brown crab meat, and chopped dill if using. Season to taste and mix well to combine.
- Step 4: In a large bowl, combine the watercress and drained samphire. Drizzle over the dressing and toss gently to coat all the ingredients evenly.
- Step 5: Serve the salad on a large platter or divide between individual plates. Top with the white crab meat and scatter the homemade sourdough croutons on top just before serving.
Tips & Variations
- For extra crunch, add toasted almonds or walnuts to the salad.
- If samphire is unavailable, substitute with blanched green beans or asparagus for a similar texture.
- Use fresh lemon juice for the best bright and tangy flavor in the dressing.
- Omit the dill if you prefer a milder herb note or substitute with parsley.
Storage
This salad is best enjoyed fresh as the croutons will lose their crunch and the crab meat can become dry. If you need to store leftovers, keep the dressed salad separate from the crab and croutons in airtight containers in the fridge for up to 24 hours. Reheat croutons briefly in the oven before serving, and add crab and dressing just before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned crab meat for this salad?
Yes, canned crab meat can be used in a pinch, but fresh crab will provide a much better texture and flavor.
How do I prepare samphire if it’s fresh and salty?
Cooking samphire briefly in boiling water and then shocking it in cold water balances its saltiness, making it tender but still crisp and flavorful.
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Samphire and Crab Salad with Lemon Dill Dressing Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A fresh and vibrant Samphire & Crab Salad featuring crispy sourdough croutons, tender samphire, peppery watercress, and delicate brown and white crab meat, all tossed in a zesty lemon and crème fraîche dressing. Perfect for a light, elegant meal or starter.
Ingredients
Croutons
- 2 slices of sourdough bread
- 1½ tbsp rapeseed oil, divided
- Salt and pepper, to taste
Salad
- 180g samphire
- 100g watercress
Dressing
- 1 lemon, juiced
- 1 tbsp crème fraîche
- 1 tbsp rapeseed oil
- 1 tbsp chopped dill (optional)
- 60g brown crab meat
- 60g white crab meat
- Salt and pepper, to taste
Instructions
- Prepare the croutons: Heat the oven to 220C/200C fan/gas 7. Tear the sourdough bread into rough chunks and place them in a bowl. Add ½ tbsp of rapeseed oil and a pinch of salt and pepper. Toss well to coat, then spread the bread chunks out evenly on a baking tray. Bake for 8-10 minutes until golden and crispy. Remove from the oven and set aside to cool.
- Cook the samphire: Bring a large pan of water to a boil. Add the samphire and cook for 3 minutes until tender but still crisp. Drain immediately and plunge the samphire into a bowl of ice-cold water to stop the cooking process. Let it cool for a few minutes, then drain thoroughly.
- Make the dressing: In a small bowl, combine the lemon juice, crème fraîche, 1 tbsp of rapeseed oil, brown crab meat, and chopped dill if using. Season with salt and pepper. Mix gently until well combined and set aside.
- Assemble the salad: In a large bowl, mix together the drained samphire and watercress. Drizzle over the dressing and toss everything well to coat the leaves and samphire evenly.
- Serve: Arrange the dressed salad on a platter or divide between individual plates. Top with the white crab meat and scatter the crispy croutons over the salad. Serve immediately for the best texture and freshness.
Notes
- For a more citrusy flavor, add some lemon zest to the dressing.
- If samphire is unavailable, substitute with blanched green beans or asparagus.
- The dill is optional but adds a lovely fresh herbaceous note to the dressing.
- Use fresh crab meat for best flavor, but canned or pre-cooked crab can be used in a pinch.
- Serve this salad chilled or at room temperature for optimal taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: British
Keywords: samphire salad, crab salad, sourdough croutons, lemon dressing, quick salad recipe, seafood salad
