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 😉  I’ve put in my quantities, but I’d suggest adding a little less and adjusting to your own  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….

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

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