1 cup creamed corn
½ tsp smoked paprika
¼ tsp ground cumin Juice of 1 lime
Sea-salt flakes and freshly ground black pepper, to season
1 cup cooked crab meat
½ carrot, finely diced
¼ red onion, finely diced
1 clove garlic, minced
1 cup watercress sprigs
¼ bunch dill
2 Tbsp pine nuts, toasted, chopped
1 Tbsp extra virgin olive oil
Put corn, paprika, cumin and lime juice in a blender. Puree until smooth. Season.
Toss crab meat, carrot, onion, garlic, watercress, dill and pine nuts in a large bowl. Season with salt.
Spread corn mixture on plates, top with crab mixture, then drizzle with oil.