Crab salad with fennel and samphire
Rick Stein’s crab salad with fennel and samphire is simple to make for an elegant light lunch. Make sure all the elements are top quality and super-fresh.
Ingredients
- 100²µ/3½´Ç³ú samphire
- 4 tbsp mustard mayonnaise
- 50g/1¾oz brown crab meat
- ½ tsp lemon juice
- 80²µ/2¾´Ç³ú butterhead lettuce, leaves separated
- 1 small fennel bulb (about 150g/5½oz), trimmed (fronds reserved) and very finely sliced
- 120g/4¼oz white crab meat
- 8 chives, chopped on the diagonal
- 2–3 tarragon sprigs, leaves roughly chopped
- 1 lemon, cut into wedges
- salt and black pepper
- crusty white bread, to serve
Method
Blanch the samphire in a pan of boiling salted water for 20–30 seconds, then drain and refresh under cold water. Drain well and set aside.
Mix the mayonnaise with the brown crab meat in a bowl, stirring well to get rid of any lumps. Add the lemon juice and about 2 teaspoons of water to make it runny enough to use as a dressing. Season with salt and pepper.
Divide the lettuce leaves, sliced fennel and samphire between two serving plates. Dress the salad with the brown crab mayonnaise, then top with the white crab meat. Finish with the chopped chives, tarragon, fennel fronds and lemon wedges. Serve with crusty white bread.