CRAB TOAST

Feeds: 2-4 Preparation: 10 minutes Cooking: 5-10 minutes

INGREDIENTS

220g cooked crab 1 generous dash of soy sauce 1 generous dash of sesame oil 5cm of ginger, peeled and finely grated 1 clove of garlic, finely grated 1 tbsp of finely chopped coriander 1 tbsp of finely chopped chives 2 egg whites, whisked until white (stop before you get to stiffpeaks) 1 small sourdough loaf Glug of rapeseed oil Generous sprinkle of sesame seeds

INSTRUCTIONS

1 Combine the crab, soy sauce, sesame oil, grated ginger and garlic. Next add the chopped coriander, chives and whisked egg whites, gently folding the ingredients together. Put it in the fridge while you prepare the sourdough toast. 2 Slice the sourdough making sure not to slice it too thickly; around 1cm is good. Add a glug of rapeseed oil to a large frying pan and allow the oil to heat before adding the bread. Once you’ve lightly browned one side, flip it over and toast the other. 3 Next preheat your grill to a medium/high heat. Lay out your slices of lightly browned sourdough on parchment paper or a non-stick tray and generously spoon on your crab mixture. Sprinkle over your sesame seeds and finish with an extra little drizzle of sesame oil for added crunch once cooked. Place under the grill for 5-7 minutes or until your sesame seeds turn a light golden colour.