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)

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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