DEVILLED WHITE & BROWN CRABMEAT ON TOAST

This updated version of the classic Marie Rose sauce gives a chilli kick to the soft flavours of the crab. You might want to double the recipe – the toasts are very moreish.

Preparation 10 minutes Serves 2-4

6-8 SLICES SOURDOUGH BREAD BUTTER

350G COOKED CRAB MEAT, A MIX OF BROWN AND WHITE, SEPARATED LEMON WEDGES, TO SERVE MICRO HERBS OR SALAD LEAVES, TO SERVE

FOR THE SAUCE

2 TBSP MAYONNAISE

1 TBSP TOMATO KETCHUP SPLASH OF WORCESTERSHIRE SAUCE ½ TSP EACH OF CHILLI POWDER AND CAYENNE PEPPER

GOOD SPLASH OF TABASCO SAUCE

½ RED CHILLI, DESEEDED AND FINELY CHOPPED

1 First, prepare the sauce by mixing all the ingredients together in a medium-sized bowl. Toast the sourdough and butter generously on one side, sharing the brown crab meat between the slices.

2 Using a fork, delicately separate the white crab meat so it fluffs up, and gently mix it into the sauce. Pile the white crab sauce up on top of the brown meat and serve with lemon wedges and perhaps a few micro herbs or small green salad leaves.