Crab and Samphire Salad

Preparation info
  • Serves


    • Difficulty


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By Mark Hix

Published 2006

  • About

This salad literally got created en route from Suffolk up to Norfolk, by means of a bit of foraging for the pea shoots and sea spinach, and spontaneous farm shopping - even the dressing and right down to the Suffolk mustard. I favour the purist approach to crab, but when you are faced with lots of delicious seasonal and free ingredients in your basket, a bit of concocting doesn’t do any harm. Small leaves like pea shoots are ideal and sea pea shoots even better.