Crab and Sea Vegetable Salad with oyster dressing

Prep time: 16-20 minutes Cooking time: 5 minutes Serves: 4 Skill level: Competent Cook Recipe by: Seafish
A refreshing change for a salad
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The method

  1. Check through the crab to make sure that there is no shell.  Keep in the fridge until the last minute.
  2. Bring a small pan of water to the boil to blanch off the vegetables and have a bowl of iced water ready.
  3. Drop the samphire and purslane in the boiling water and cook for 2 minutes. Drain off and plunge straight into the iced water.
  4. Make the dressing:
    - Open the oysters.
    - Wash in their own juices.
    - Finely chop the oyster.
    - Place in a bowl with the lemon, Dijon and parsley.
    - Whisk together, slowly add the combined oils to emulsify.
    - Season to taste
  5. Place the crab in a bowl, add the drained off vegetables, cucumber and chives and loosely mix together.
  6. Place on plates and spoon over the oyster dressing.

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