Crab salad on dill crispbreads
A zesty salad served on homemade crispbreads for a Scandi-style lunch for two.
For the crab salad
For the dressing
For the crispbreads
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh chervil
- 1 tbsp chopped fresh tarragon
- edible flowers, to garnish (optional)
For the crab salad, mix the crab meat with the olive oil in a large bowl and season with salt and pepper. Stir in the lime, grapefruit and apple.
For the dressing, place all of the ingredients in a food processor and blitz to a smooth paste. Transfer to a small bowl.
For the crispbreads, preheat the oven to 220C/200C Fan/Gas 7. Put the flour, yeast, salt and oil in a food processor with a dough hook attachment. Gradually add 100ml/3½fl oz–150ml/5fl oz water until a dough is formed. Put in a bowl, cover with a tea towel and leave to prove for 1–2 hours, or until doubled in volume.
Divide the dough ino four and roll out each piece through a pasta machine on it's thinnest setting. Lay on a baking tray, sprinkle over the coriander seeds and salt and brush over some oil. Cook for 8–10 minutes.
To serve, put the crispbreads on a serving plate. Spoon the dressing over the crispbreads, add the crab salad and garnish with the herbsand flowers, if using.