Crab salad on dill crispbreads recipe
 A zesty salad served on homemade crispbreads for a Scandi-style lunch for two. 200g/7oz white crab meat 1 tbsp olive oil1 lime, peeled and chopped 1 pink grapefruit, peeled and chopped½ Braeburn apple, peeled and finely dicedsalt and freshly ground black pepper 200g/7oz white crab meat 1 tbsp olive oil 1 lime, peeled and chopped 1 pink grapefruit, peeled and chopped ½ Braeburn apple, peeled and finely diced salt and freshly ground black pepper 2 tbsp brown crab meat 1 tbsp crème fraîche 1 lime, juice only 2 tbsp brown crab meat 1 tbsp crème fraîche 1 lime, juice only 200g/7oz strong bread flour7g sachet dried yeast1 tbsp olive oil1 tsp coriander seeds, toasted and crushedsea salt 200g/7oz strong bread flour 7g sachet dried yeast 1 tbsp olive oil 1 tsp coriander seeds, toasted and crushed sea salt 1 tbsp chopped fresh dill 1 tbsp chopped fresh chervil1 tbsp chopped fresh tarragonedible flowers, to garnish (optional) 1 tbsp chopped fresh dill 1 tbsp chopped fresh chervil 1 tbsp chopped fresh tarragon edible flowers, to garnish (optional) Method 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. 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 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 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. 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. 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. 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.