Crab toasts with dill mayo
A LINE- UP OF PUNCHY FLAVOURS TOP THIS TASTY TOASTS STARTER
Makes approx 20
2 tbsp lemon juice 2 tbsp garlic mayonnaise 1 tbsp fresh dill, fronds picked, plus extra to garnish ½ tsp Dijon mustard 2 x 170g tins of crabmeat, drained or 1 large dressed crab (approx 900g) 1 long baguette, sliced and toasted 3 tbsp butter, softened Lemon slices, to serve (optional)
1 In a large bowl, add the lemon juice, garlic mayonnaise, dill and mustard, and season. Mix thoroughly.
2 Add the crabmeat and fold gently; try not to break up crabmeat too much.
3 Butter the toasted baguette slices, top with a dollop of crabmeat mixture; finish with a little more dill, salt and pepper, and serve with lemon slices.