A delicious and easy summer salad for lunch or supper. Crab is versitile and goes with strong flavours.
- 250g white crabmeat
- salt, to taste
- pinch smoked paprika
- 50g mayonnaise
- 50g plain live yoghurt
- small handful fresh coriander, chopped
- ½ lemon, juice only
Combine all the ingredients in a bowl and season to taste.
Egg and caper salad
- 5 free-range eggs boiled and cooled
- 75g capers
- ½ lemon, zest only
- small handful fresh flat leaf parsley chopped
- 50g salad cream
- salt and freshly ground black pepper
Combine all of the ingredients in a bowl and season to taste.
Portion between two plates and serve with rocket leaves and sour dough, sliced, drizzled with olive oil and toasted.