Name: Crab and corn salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.

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