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.

Method

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.

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