crab flatbread


My favourite flavours. Crab, chilli, lime and coriander make for the freshest, lightest lunch. 

INGREDIENTS (serves 4)
200g fresh cooked British crab meat (the light and dark meat from about 2 large crabs) 
Zest of 1 lime
Juice of 1 lime
1/2 a red chilli
4 tbsp crème fraîche
A large handful of coriander
A large handful of spinach

For the flatbreads: 
300g plain flour
50g butter
180ml whole milk
1/2 tsp rock salt

To make the flatbreads, pour the flour and salt into a big glass mixing bowl. Heat the milk and butter gently in a pan until the butter all melts, then add to the flour. Mix well until you create a smooth dough, then knead on a floured work surface for 3-4 minutes. Roll into a thick log, wrap in clingfilm and leave to stand at room temperature for at least an hour. 

Whilst the dough is resting, take the cooked crab meat in a bowl and add the zest and juice of a lime and plenty of salt and pepper. Finely chop the chilli and add to the crab mix. Keeping the chilli raw gives it a really fresh heat. Finely chop the coriander and add half of it to the crab and give everything a good mix. 

Once the dough has rested, you're ready to cook the flatbreads. Flour your work surface, split the dough into four balls and roll each ball with a rolling pin into a circle about 1/4 of a centimetre thick. Take a heavy bottomed frying pan and heat on a high heat for a couple of minutes. Add a drizzle of olive oil and fry each flatbread one at a time for 3 minutes on each side. 

Top the flatbreads with a big dollop of crème fraîche, a spoonful of the crab mix, more coriander and some chopped spinach. Dig in.