Delicious chunks of crabmeat are served on top of blanched samphire and asparagus dressed in garlic, olive oil and lemon juice.


  • 1x1.25-1.5kg/2¾-3lb cooked brown crab

  • 350g/12oz thin asparagus

  • 225g/8oz samphire, picked over and washed

  • ¼ garlic clove, finely chopped

  • 2 tbsp/1fl oz/30ml extra virgin olive oil, plus extra for serving

  • juice of ¼ lemon/2tsps

  • 1 tbsp chopped flat-leaf parsley

  • sea salt flakes

  • a few parmesan shavings, to garnish


  • 1.

    Remove the meat from the crab.

  • 2.

    Snap off the woody ends from the asparagus where they break naturally and discard them. Cut the asparagus stalks in half. Break off and discard the woody ends of the samphire and break the rest into 2.5cm/1in pieces.

  • 3.

    Bring a pan of water to the boil. Add the samphire and asparagus and cook for one minute. Drain and refresh under cold water to stop them cooking and help set the colour. Drain well once more and then tip into a bowl. Add the garlic, olive oil and lemon juice, toss together lightly and season to taste if necessary.

  • 4.

    Divide the asparagus and samphire between 4 plates and arrange pieces of the white crab meat and a little of the brown meat over the top. Sprinkle with the chopped parsley, drizzle over a little more olive oil and season with a few sea salt flakes. Scatter over the parmesan shavings and serve.

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