Crab and sea vegetable salad
This simple crab and sea vegetable salad recipe is topped with a creamy yoghurt-mustard dressing, and is very easy to scale up or down.
- Total:
Ingredients
- 2handfuls of sea vegetables, picked and rinsed (e.g. samphire and sea purslane, sea beet and sea aster, or seaweed such as dulse)
- 50ml of natural yoghurt
- 1tsp Dijon mustard
- 50ml of extra virgin olive oil
- ½lemon, juiced
- salt
- freshly ground black pepper
- 400g of crab meat, picked white and brown meat mixed, from 2 large cock crabs or 3 dressed crabs
Instructions
Step 1
Bring a wide pan of water to the boil. Plunge in the sea vegetables and let cook briefly, just 30 seconds or so. Tip the vegetables into a colander and lightly cool with cold water from the tap. Let drainStep 2
Whisk the yoghurt, mustard, olive oil, lemon juice and some salt and black pepper in a bowl until smoothStep 3
When ready, tumble the sea vegetables, crab and dressing into a bowl. Mix lightly and thoroughly. Taste for seasoning. Serve swiftly