Crab salad on dill crispbreads

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

By Matt Tebbutt

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)
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