Conwy Crab on Toast
Sweet Conwy crab dressed with tangy lemon, sharp mustard, and fresh herbs, piled high onto crisp, buttered sourdough toast.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •mixing bowl
- •fork
- •chef's knife
- •toaster or grill
- •butter knife
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 14 g
- carbs
- 26 g
- fibre
- 2 g
- protein
- 19 g
- calories
- 310 kcal
Instructions
- 1
Check the picked crab meat carefully with your fingertips to remove any stray shell fragments.
- 2
Place the brown crab meat into a mixing bowl and mash gently with a fork until smooth.
- 3
Stir the mayonnaise, mustard, and fresh lemon juice into the brown crab until fully combined.
- 4
Gently fold in the white crab meat, chives, and parsley, keeping large white flakes intact.
- 5
Season the mixture lightly with sea salt, freshly cracked black pepper, and a pinch of cayenne.
- 6
Toast the bread under a preheated grill or in a toaster until deep golden and crisp.
- 7
Spread the warm toast generously with softened salted Welsh butter right to the crusts.
- 8
Heap the dressed crab meat evenly across the warm buttered toast and serve immediately.
Chef's tips
Using a blend of brown and white crab meat provides the best balance of deep savoury flavour and delicate sweetness. Do not overmix the white crab meat, as preserving distinct flakes improves the finished texture. Always butter the toast while it is piping hot so the butter melts into the crumb.
Ingredient substitutions
- English mustard → Dijon mustard or Welsh wholegrain mustard
- sourdough bread → gluten-free seeded loaf for a gluten-free meal
- salted Welsh butter → plant-based salted block butter for a dairy-free option
Storage
Keep the unmixed dressed crab in an airtight container in the fridge for up to 24 hours.
Reheating
This dish is served fresh and chilled on hot toast, so the crab topping should not be reheated.
Common mistakes to avoid
- •Skipping the shell check, which can leave sharp fragments in the mixture.
- •Over-dressing the crab with excess mayonnaise, masking the fresh seafood flavour.
- •Allowing the toast to cool before buttering, resulting in a cold, soggy base.
Serving suggestions
Cooked Conwy Crab on Toast?
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