Cornish crab with pink grapefruit mayonnaise on wholemeal toasts
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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.
Ingredients
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
Equipment
- Fine sieve
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
- 225g of white Cornish crab meat
- 6 tbsp of mayonnaise
- 1 tbsp of curly parsley , finely chopped
- 2 pinches of cayenne pepper
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
7
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
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Cornish crab with pink grapefruit mayonnaise on wholemeal toasts
