Cornish crab with pink grapefruit mayonnaise on wholemeal toasts

Name: Cornish crab with pink grapefruit mayonnaise on wholemeal toasts
Total time: 40 min
Ingredients: 1 pink grapefruit; 225g of white Cornish crab meat; 6 tbsp of mayonnaise; 1 tbsp of curly parsley, finely chopped; 2 pinches of cayenne pepper; salt; pepper; 4 wholemeal bread rolls; 100ml of rapeseed oil; 8 micro pea shoots; 1 pink grapefruit, segmented, to serve

by Adam Gray

Item 1 of 1

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

discover more:

Ingredients

Metric

Imperial

Crab dip

1 pink grapefruit
225g of white Cornish crab meat
6 tbsp of mayonnaise
1 tbsp of curly parsley, finely chopped
2 pinches of cayenne pepper
salt
pepper

To serve

4 wholemeal bread rolls
100ml of rapeseed oil
8 micro pea shoots
1 pink grapefruit, segmented, to serve

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Equipment

Fine sieve

Method

To make the crab dip, squeeze the grapefruit juice into a saucepan and bring to the boil. Simmer gently until reduced by half

1 pink grapefruit

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

225g of white Cornish crab meat
6 tbsp of mayonnaise
1 tbsp of curly parsley, finely chopped
2 pinches of cayenne pepper

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

8 micro pea shoots
1 pink grapefruit, segmented, to serve

First published in 2015

discover more:

Adam Gray

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

Get in touch

Please or register to send a comment to Great British Chefs

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod