Cornish crab with pink grapefruit mayonnaise on wholemeal toasts

servings8
40 minutes

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

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
  • 1 pink grapefruit
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
4
Add the reduced pink grapefruit juice to taste and mix in thoroughly. Check the seasoning, cover and refrigerate
  • salt
  • 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