Crab and Sea Vegetable Salad Recipe - Great British Chefs

Name: Crab and Sea Vegetable Salad Recipe - Great British Chefs
Ingredients: 2 handfuls of sea vegetables, picked and rinsed (e.g. samphire and sea purslane, sea beet and sea aster, or seaweed such as dulse); 50ml of natural yoghurt; 1 tsp Dijon mustard; 50ml of extra virgin olive oil; 1/2 lemon, juiced; salt; freshly ground black pepper; 400g of crab meat, picked white and brown meat mixed, from 2 large cock crabs or 3 dressed crabs

www.greatbritishchefs.com

This simple crab and sea vegetable salad recipe is topped with a creamy yoghurt-mustard dressing, and is very easy to scale up or down.

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Ingredients

2 handfuls of sea vegetables, picked and rinsed (e.g. samphire and sea purslane, sea beet and sea aster, or seaweed such as dulse)
50ml of natural yoghurt
1 tsp Dijon mustard
50ml of extra virgin olive oil
1/2 lemon, juiced
salt
freshly ground black pepper
400g of crab meat, picked white and brown meat mixed, from 2 large cock crabs or 3 dressed crabs