Chilled crab, soft herbs, pickled rock samphire, toasted hazelnuts

as seen in Crumbs Devon


    250g fresh white crab meat

    2 tbsp lemon juice

    1 tbsp grated lemon zest

    soft herbs & young leaves, to garnish

    crushed toasted hazelnuts, sprinkle

    few sprigs of pickled rock samphire

    drizzle of vinaigrette


    4 parts water

    2 parts sugar

    1 part good white wine vinegar

    bay leaf, peppercorns, clove, coriander seeds

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Main serves 4

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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.

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