Crab toasts with dill mayo

A LINE- UP OF PUNCHY FLAVOURS TOP THIS TASTY TOASTS STARTER

The Simple Things - - LIVING | GATHERING -

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.

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