Crab Salad with Flat Breads

Name: Crab Salad with Flat Breads
Yield: Serves 4-6
Ingredients: 90 ml tepid water; 5 g salt; 80 g hazelnuts, shelled; 10 g fresh yeast; 1 tblsp rapeseed oil; sea salt; salt & pepper; 3 carrots; 1 punnet micro coriander, or 1 bunch fresh coriander, picked; 10 g sea salt; 210 g strong plain flour; 10 g parmesan, grated; 5 g sugar; 25 ml olive oil; 1 lime; 1 tblsp crème fraîche; ½ bunch fresh coriander; 500 g fresh white crab meat; 1 green chilli; ½ cucumber

Crab, Carrot and Coriander Salad with Toasted Hazelnuts and Sea Salt Flat Breads

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

It’s a painstaking job to cook fresh crabs and pick off all of the meat, so I’d suggest buying the meat dressed, if you can, making sure that it’s really fresh. The flat breads give a real crunch to this dish, and also taste great served as an accompaniment to dips.

Ingredients

500 g fresh white crab meat
½ cucumber
1 green chilli

Fish course
Pescatarian

Method

To dress the crab, cut the cucumber in half lengthways, remove the seeds and cut into small dice. De-seed and finely chop the chilli. Place the cucumber and chilli in a mixing bowl with the crab meat, crème fraîche, the zest and juice of 1 lime and half a bunch of chopped coriander. Mix and season with salt and pepper, and then cover and store in the fridge until needed.

For the salad,