You are here > Visitor Info > More Information > Recipe: Chilled Crab with Pickled Rock Samphire, from South Sands Hotel
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13th March 2018
Categories: Visitor News
This delicious yet simple crab recipe is perfect for spring, and celebrates one of Devon's best-loved home-grown ingredients - crab. It's perfect as a light lunch or dinner starter, and comes from Allister Bishop, head chef at the luxury South Sands hotel in Salcombe.
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Serves 4
For the pickle liquor
To assemble
The day before, mix the ingredients for the pickle liquor in a bowl and add the rock samphire. Infuse for 24 hours.
Shortly before serving, put the freshly picked crab meat into a bowl. Squeeze the lemon juice and grate lemon zest into the bowl, then mix well and season to taste. Place into serving plates or bowls.
Arrange the salad leaves and soft herbs on top of and around the crab meat.
Place a few sprigs of the rock samphire onto the crab. Sprinkle with toasted hazelnuts, then drizzle with a little vinaigrette.
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