Crab on Sourdough Toast

Crab on Sourdough Toast

And so here we are at the Easter weekend and I’m ready for the extended break. Business is booming, which is great news, but everyone needs a breather right?

As ever, with any break, it gives me the opportunity to get out the old routine and try out something ‘new’. I say new, this is based on something I had at a gastro-pub recently – I liked it so much though I knew I’d have to try it myself at home.

Helen and some of her esteemed colleagues, went down to our local fish deli – Latimers, at lunchtime yesterday. I feel I spend a lot of time blowing their trumpet, but I think it’s praise well deserved and I want to support local suppliers any way I can.

I’ll be posting about the fish she bought later, but whilst there she managed to get hold of some freshly cooked and picked white crab meat.

I intended to use it in part of a fish dish, but being so fresh, it seemed sacrilege to hide it away and so made this brunch dish where it can sit centre-stage.

I seasoned it very lightly using only creme fraiche, lemon, parsley from the garden, salt, pepper and a tiny dash of vinegar to lift it a bit – be careful though I only added a few drops. To serve it, the toast gives a nice contrast and I used plenty of real butter to add a bit of decadent richness πŸ˜‰Β  I’ve put in my quantities, but I’d suggest adding a little less and adjusting to your ownΒ  taste. The cayenne was a last minute thing but I’m glad I tried it as it added a nice bite.

I’m suprised I didn’t make this before. I think this would make a nice light starter too. Hmm….

Parsley

Served 1, but Helen ended up eating half of it…..

  • About 85g/3 oz white crab meat
  • 1 heaped tbsp creme fraiche
  • I used the juice of half a small lemon – but add to taste.
  • 2 tsp of finely chopped parsley
  • A small dash (no more than a 1/4 tsp) white wine vinegar.
  • Salt and Pepper to taste
  • Cayenne pepper to finish

Crab meat

Simplicity itself – just combine all the ingredient in a bowl and taste it. The above measure were tweaked as I went along, so I’d suggest adding a little less of everything and adjusting as you see fit.

Toast and butter a couple small slices of sourdough bread (or 1 large one). Spoon on the crab mixture and dust with cayenne pepper

IMG_7258

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16 thoughts on “Crab on Sourdough Toast

  1. Crab really is a lovely thing, and your simple treatment does it most justice. Despite it’s local abundance, I haven’t eaten it for a while, so you post is a reminder to get some, thanks. PS Latimers should be giving you a promo discount by now πŸ™‚

    • Thank Tracey. Definitely go get some! As much as I like it though, I couldn’t eat it often – for me its nice as the occasional treat. In terms of Latimers – they should, shouldn’t they πŸ™‚ I’m just happy to push a good supplier to anyone listening but it speaks volumes its the only one I know about in a catchment of about 80, 000 people!

  2. Pingback: Awards | chef mimi blog

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