Cornish crab with pink grapefruit mayonnaise on wholemeal toasts

PT40M

Share recipe

Ingredients

Metric

Imperial

Crab dip

To serve

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
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
  • 100ml of rapeseed oil
  • 4 wholemeal bread rolls
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
  • 4 wholemeal bread rolls
7
To serve, spoon a little of the crab mixture on top of the wholemeal toasts and garnish with the micro pea shoots
Share recipe