Crab Cakes/Pickled Samphire

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


For the Pickled Samphire

  • 200 g samphire, carefully picked over, washed thoroughly
  • 250 g cider vinegar


To pickle the samphire

Bring a pan of unsalted water to the boil, drop in the samphire and blanch for a couple of minutes. Refresh under cold running water, drain thoroughly and pat dry on kitchen paper. Place the vinegar and sugar into a saucepan and over a low heat allow the sugar to dissolve. Turn up the heat and bring to the boil, add the chilli, herbs,