Chilled Crab, Soft Herbs, Pickled Rock Samphire, Toasted Hazelnuts

A Delicious Spring Recipe

Seves 4

What You Need: 
  • 250g fresh white crab meat
  • 2 tbsp lemon juice
  • 1 tbsp grated lemon zest
  • Salt pepper
  • Soft herbs & young leaves for garnish
  • Crushed toasted hazelnuts to sprinkle
  • A few sprigs of pickled rock samphire (allow 24 hours in pickling liquor to infuse)
  • Drizzle of vinaigrette

Pickle liquor

  • 4 parts water
  • 2 parts sugar
  • 1 part good white wine vinegar
  • Bay leaf, peppercorns, clove, coriander seeds
What You Do: 
  1. Pick fresh crab meat to ensure no shell into a bowl
  2. Squeeze lemon juice and grate lemon zest into the bowl
  3. Mix well and season to taste
  4. Place into serving plates or bowls
  5. Arrange salad leaves and soft herbs on top and around the crab meat
  6. Place a few sprigs of the rock samphire onto the crab
  7. Sprinkle with toasted hazelnuts
  8. Drizzle with a little vinaigrette.

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