Cornish crab with pink grapefruit mayonnaise on wholemeal toasts


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 are easily increased for larger numbers but go easy on the cayenne pepper – a little goes a very long way. Trendy micro pea shoots, used here as a garnish, are readily available online, or you can garnish this canapé from Adam Gray with small sprigs of thyme instead.

First published in 2015




Crab dip

To serve


  • Fine sieve


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
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
  • 100ml of rapeseed oil
  • 4 wholemeal bread rolls
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, place the dip alongside the toasts on a board. Add a few pink grapefruit segments and garnish with the micro pea shoots
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more