Solent Crab on Toast
Sweet Solent white and rich brown crab meat dressed lightly with lemon and herbs, piled generously on warm buttered toast.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 285 kcal
Equipment
- •Mixing bowl
- •Grill
- •Serrated bread knife
- •Butter knife
Nutrition
Per serving, approximate
- Calories
- 285 kcal
- fat
- 11 g
- carbs
- 26 g
- fibre
- 2 g
- protein
- 19 g
- calories
- 285 kcal
Instructions
- 1
Check through the white crab meat with your fingers to remove any stray bits of shell.
- 2
Place the brown crab meat into a medium mixing bowl.
- 3
Add the mayonnaise, lemon juice, cayenne pepper, salt, and black pepper to the brown meat.
- 4
Stir the mixture thoroughly with a fork until smooth and creamy.
- 5
Gently fold in the white crab meat, parsley, and most of the chives, keeping large flakes intact.
- 6
Preheat your grill to medium-high heat.
- 7
Place the bread slices under the grill and toast until golden on both sides.
- 8
Spread the hot toast immediately and generously with softened butter.
- 9
Pile the dressed crab mixture evenly across the four slices of toast.
- 10
Garnish with the remaining snipped chives and serve immediately.
Chef's tips
Always check the crab meat carefully for shell fragments before mixing. Handle the white meat gently so you preserve the plump, sweet flakes rather than turning it into a paste.
Ingredient substitutions
- sourdough bread → thick-cut crusty white bloomer
- mayonnaise → crème fraîche
Storage
Store any leftover dressed crab in an airtight container in the fridge for up to one day.
Reheating
Reheating is not recommended as this dish is best served with chilled crab mixture on warm toast.
Common mistakes to avoid
- •Skipping the brown meat, which provides the rich, savoury backbone of the dressing
- •Over-mixing the white meat into an unappealing mash
- •Letting the toast cool down before spreading the butter
Serving suggestions
Cooked Solent Crab on Toast?
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