Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is a tasty and simple two-ingredient dish that can be served in no time and really tastes of the sea.
150g samphire, trimmed and washed
200g freshly picked white crab meat
The juice of half a lemon
2tbsp rapeseed oil
1tbsp chopped chives
Salt and freshly ground white pepper
Blanch the samphire in boiling, salted water for 30 seconds, then drain and briefly refresh under the cold tap and pat dry on some kitchen paper.
Arrange the samphire on serving plates and scatter the crab on top. Mix the lemon juice with the rapeseed oil and season, then spoon over the crab and samphire and scatter the chives on top.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments