These cute little toasts are ideal for serving with a glass of bubbly before a meal or as drinks party nibbles. The quantities in this crab dip recipe are easily increased for larger numbers but go easy on the cayenne pepper--a little goes a very long way. Trendy micro pea shoots are used as a garnish and are readily available online, or you can garnish this canapé from Adam Gray with small sprigs of thyme instead

To make the crab dip, squeeze the grapefruit juice into a saucepan and bring to the boil. Simmer gently until reduced by half
Remove from the heat and pass through a fine sieve, then leave to cool to room temperature
Mix the crab meat, mayonnaise, chopped parsley and cayenne pepper together
VideoVideo: Make a mayonnaise
Add the reduced pink grapefruit juice to taste and mix in thoroughly. Check the seasoning, cover and refrigerate
Preheat the oven 180˚C/Gas mark 4. Slice the wholemeal rolls into thin slices and arrange on a baking tray. Drizzle with the rapeseed oil and place another baking tray on top
Transfer to the oven and cook for 15-18 minutes or until golden brown. Remove the sliced bread from the trays and leave to cool to room temperature
To serve, spoon a little of the crab mixture on top of the wholemeal toasts and garnish with the micro pea shoots
Send us feedback on this Crab dip recipe  

Wine Matching

Find out why we suggest matching this Crab dip recipe with a light and crisp white wine, a rosé wine, or a champagne or sparkling white wine


Crab dip

To serve


  1. Fine sieve

Share this Recipe

This crab dip recipe is made with a pink grapefruit mayonnaise and is served with whole meal toasts. Adam Gray from The Red Lion has created a perfect canapé