Crab, samphire and mustard on toast

Crab, samphire and mustard on toast

By
From
Mr Wilkinson's Simply Dressed Salads
Serves
2-4
Photographer
Jacqui Melville

I think I first tasted something like this while holidaying on the east coast of England when I was little, but this tasty dish has come and gone on my menus for a while now. Samphire? Just try it, it rocks!

Some other variations are to add caviar or salmon roe instead of the bottarga at the end, or to even whip avocado with a little fromage blanc and dollop on top. But don’t feel you have to use the bottarga and the Parmesan – it’s just as delicious without.

Ingredients

Quantity Ingredient
200g cooked crabmeat
20 samphire sprigs, picked and washed, (see glossary)
1 large red mustard leaf, washed and torn, (see glossary)
1 handful baby english spinach leaves, washed
2 slices cornbread, chargrilled and cut into soldiers
a few turns white pepper
25g parmesan
20 g piece bottarga, (see glossary)
20ml balsamic vinegar

Creamy mustard dressing

Quantity Ingredient
110ml thick cream
50g dijon mustard
35ml chardonnay vinegar, (see glossary)
pinch sugar
2 pinches salt flakes

Method

  1. Preheat the oven to 170ºC.
  2. To make the dressing, whisk together the cream, mustard, vinegar, sugar and salt.
  3. In an ovenproof bowl, place the crabmeat, samphire, mustard leaf and baby spinach. Dress the mixture with the dressing, to coat the leaves, then place in the oven for 1–2 minutes – just long enough to break the leaves a little. Take out of the oven and mix gently.
  4. Lay the cornbread on serving plates, then randomly spoon the crab mixture all around. Finish with some turns of white pepper, then microplane the Parmesan and bottarga over. Drizzle with the vinegar and serve warm.
Tags:
salad
salads
vegetables
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