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

Method
1.
To make the crab dip, squeeze the grapefruit juice into a saucepan and bring to the boil. Simmer gently until reduced by half
2.
Remove from the heat and pass through a fine sieve, then leave to cool to room temperature
3.
Mix the crab meat, mayonnaise, chopped parsley and cayenne pepper together
VideoVideo: Make a mayonnaise
4.
Add the reduced pink grapefruit juice to taste and mix in thoroughly. Check the seasoning, cover and refrigerate
5.
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
6.
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
7.
To serve, spoon a little of the crab mixture on top of the wholemeal toasts and garnish with the micro pea shoots
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Crab dip recipe with a light and crisp white wine, a rosé wine, or a champagne or sparkling white wine

Ingredients

Crab dip

To serve

Equipment

  1. Fine sieve

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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