Oven temperature set to 220°C/200°F fan/gas 7. The bread should be torn into large pieces and placed in a basin with 12 tbsp rapeseed oil and some spices. Well toss, then pour onto a baking sheet. Until browned, bake for 8 to 10 minutes. Place aside.

Samphire should be cooked for three minutes in a large pan of boiling water before being drained and immediately submerged in freezing water. Before draining, let the mixture cool for a few minutes.

In a small dish, mix the brown crabmeat, crème fraîche, remaining 1 tbsp rapeseed oil, lemon juice, and, if using, dill to make the dressing. Season, mix to evenly integrate and set aside.

Serve on a dish or divide among plates, then garnish with croutons and white crabmeat.