The sweet crab meat and mellow saffron are a delight. Use as a dip for a snack or pile into the middle of a green salad for a main meal.
175ml creme fraiche
2 TBS Greek yogurt
3 spring onions, finely chopped
Zest and juice of 1 lemon
Handful flat-leafed parsley, freshly chopped
Large pinch saffron
Sea salt and freshly ground black pepper
300g fresh dark and white crab meat
Mix together the creme fraiche, Greek yogurt, spring onions, lemon zest and parsley. Pound the saffron in 1 TBS warm water and pour into the creme fraiche mixture, along with the lemon juice. Season, then stir well. Gently fold in the crab and chill in the fridge for 30 minutes. Serve chilled.
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