Lemony crab mayo with pickled radishes
Ingredients
Metric
Imperial
- 4 slices of sourdough
- 200g of white crab meat
- 2 tbsp of mayonnaise
- 1 tsp Dijon mustard
- 1/2 lemon, zested and juiced
- 1 tsp olive oil
- 2 tbsp of chopped dill
- 2 tbsp of chopped chives
- lemon wedges, to serve
Method
Combine the crab meat, mayonnaise, mustard, lemon zest, juice and olive oil. Mix gently so as not to break up the crab. Season to taste
- 200g of white crab meat
- 2 tbsp of mayonnaise
- 1 tsp Dijon mustard
- 1/2 lemon, zested and juiced
- 1 tsp olive oil
Lightly toast the sourdough slices so they’re crisp on the outside but still soft in the middle
- 4 slices of sourdough
Spread the crab mixture evenly across the toasts. Arrange a few slices of pickled radish on top
Scatter with dill, chives and lemon zest and serve immediately with a wedge of lemon for squeezing
- 2 tbsp of chopped dill
- 2 tbsp of chopped chives
- lemon wedges, to serve
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