Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 2
For the crab salad
- 200g/7oz white crab meat
- 1 tbsp olive oil
- 1 lime, peeled and chopped
- 1 pink grapefruit, peeled and chopped
- ½ Braeburn apple, peeled and finely diced
- salt and freshly ground black pepper
For the dressing
- 2 tbsp brown crab meat
- 1 tbsp crème fraîche
- 1 lime, juice only
For the crispbreads
- 200g/7oz strong bread flour
- 7g sachet dried yeast
- 1 tbsp olive oil
- 1 tsp coriander seeds, toasted and crushed
- sea salt
To serve
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh chervil
- 1 tbsp chopped fresh tarragon
- edible flowers, to garnish (optional)
Method
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For the crab salad, mix the crab meat with the olive oil in a large bowl and season with salt and pepper. Stir in the lime, grapefruit and apple.
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For the dressing, place all of the ingredients in a food processor and blitz to a smooth paste. Transfer to a small bowl.
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For the crispbreads, preheat the oven to 220C/200C Fan/Gas 7. Put the flour, yeast, salt and oil in a food processor with a dough hook attachment. Gradually add 100ml/3½fl oz–150ml/5fl oz water until a dough is formed. Put in a bowl, cover with a tea towel and leave to prove for 1–2 hours, or until doubled in volume.
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Divide the dough ino four and roll out each piece through a pasta machine on it’s thinnest setting. Lay on a baking tray, sprinkle over the coriander seeds and salt and brush over some oil. Cook for 8–10 minutes.
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To serve, put the crispbreads on a serving plate. Spoon the dressing over the crispbreads, add the crab salad and garnish with the herbs and flowers, if using.