Crab On Toast Recipe

Check the crab meat for any shell fragments and gently break large lumps into bite-sized pieces. Place the white and brown crab meat in a medium mixing bowl.

Add 1 tablespoon lemon juice, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper to the bowl. Gently fold to combine, taking care not to mash the crab — you want distinct pieces of meat.

In a separate small bowl, combine 120 g mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon hot sauce (or a pinch of cayenne), 1/2 teaspoon smoked paprika and 1/2 teaspoon grated lemon zest. Whisk until smooth.

Stir in 2 tablespoons finely chopped chives, 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning — add a little more lemon or hot sauce if desired.

Fold roughly one-third to one-half of the spiced mayo into the crab mixture so the crab is coated but still chunky. Reserve the remaining mayo to dress the toasts and for serving.

Preheat a skillet or griddle over medium-high heat (or preheat oven grill/broiler). Butter both sides of each sourdough slice lightly with the softened butter.

Toast the bread in the skillet or under the grill for 1–2 minutes per side until golden and crisp and lightly charred at the edges. Remove and keep warm.

While the toast is warm, brush or drizzle each slice with a little extra virgin olive oil (about 1/4 teaspoon each) and sprinkle a light pinch of flaky sea salt over the surface.

Divide the thin cucumber slices and julienned apple evenly across the four toasts as a thin bed — this adds crunch and brightness and keeps the toast from going soggy.

Spoon a generous portion of the crab-and-mayo mixture onto each toast, mounding it slightly in the center.

Finish each toast with a drizzle of the reserved spiced mayo (about 1 teaspoon per toast), scatter the chopped dill, snipped chives and microgreens or watercress on top.

Season each assembled toast with a light pinch of flaky sea salt and a twist of freshly ground black pepper. Serve immediately with lemon wedges on the side for squeezing over.

If you like extra heat or brightness, offer additional hot sauce and extra lemon wedges at the table. Serve the toasts immediately so they remain crisp.