Pick fresh crab meat to ensure no shell into a bowl.
Squeeze lemon juice and grate lemon zest into the bowl. Mix well and season to taste.
Place into serving plates or bowls and arrange salad leaves and soft herbs both on top and around the crab meat. Place a few sprigs of the rock samphire onto the crab.
Sprinkle with toasted hazelnuts and drizzle with a little vinaigrette.