A Spring crab recipe devised by Allister Bishop, executive chef at South Sands Hotel, Salcombe.

Ahead of the fast-approaching ‘Cracking Salcombe’ event, to be hosted with Favis of Salcombe, try this deliciously light and seasonal dish at home.

A few tickets are still available for ‘Cracking Salcombe‘ on the 1st of March.

Tickets cost £45 and can be booked by calling the hotel on 01548 845900.

Photo: Steve Haywood

Chilled crab, soft herbs, pickled rock samphire, toasted hazelnuts

Serves 4

250g fresh white crab meat

2 tbsp lemon juice

1 tbsp grated lemon zest

Salt pepper

Soft herbs & young leaves for garnish

Crushed toasted hazelnuts to sprinkle

A few sprigs of pickled rock samphire (allow 24 hours in pickling liquor to infuse)

Drizzle of vinaigrette

Pickle liquor

4 parts water

2 parts sugar

1 part good white wine vinegar

Bay leaf, peppercorns, clove, coriander seeds

To assemble

Pick fresh crab meat to ensure no shell into a bowl

Squeeze lemon juice and grate lemon zest into the bowl

Mix well and season to taste

Place into serving plates or bowls

Arrange salad leaves and soft herbs on top and around the crab meat

Place a few sprigs of the rock samphire onto the crab

Sprinkle with toasted hazelnuts

Drizzle with a little vinaigrette.