Photo by: Colin Campbell

Crab on toast with lime, cumin and pickled samphire

Print Recipe

2 limes (you may need a third one, depending on how juicy they are)

100g samphire

1 large clove garlic, peeled and cut in half

½ tsp cumin seeds, toasted and finely crushed

200g white crab meat

60g soured cream

Flaked sea salt

4 large slices sourdough

25ml olive oil

1 green chilli, deseeded and finely sliced

40g sprouting herbs (ie, coriander, radish and pea shoots)

If you can’t get sprouting herbs, use a combination of finely shredded coriander and pea shoots instead. Serves four as a starter.


Finely shave the peel from one lime in long, wide strips, then cut the fruit into wedges. Finely grate the zest of the second lime, to get a teaspoon, then juice to get a tablespoon and a half (you may need a third lime to get this much juice).

For the pickle, mix the samphire, shaved lime peel, lime juice, half the garlic clove and a quarter-teaspoon of cumin, then leave to pickle for at least an hour and no longer than two.

In a medium bowl, combine the crab with the soured cream, grated lime zest, an eighth of a teaspoon of cumin and an eighth of a teaspoon of salt.

Toast the bread until crisp and golden-brown, then lightly rub each slice on one side with the remaining half garlic clove and drizzle each slice with a half-teaspoon of oil.

Remove and discard the lime peel and garlic from the samphire pickle, then stir in the remaining tablespoon of oil, the chilli and the sprouting herbs. Pile a quarter of the pickle mix all over the top of each piece of toast, top with crab, then sprinkle with a pinch of salt and the remaining cumin. Serve with the lime wedges on the side.

Be the first to review

Perfect with

  1. Ottolenghi, The Cookbook - relaunched edition

    Ottolenghi’s ground-breaking classic cookbook relaunched this autumn with a contemporary design, cover and new introduction.

    Ottolenghi, The Cookbook - relaunched edition


  {no reviews yet - why not write one?}

Write Your Own Review

Only registered users can write reviews. Please, log in or register