Cornish Crab with Pink Grapefruit Mayo
40 minutes
4
Delicious Cornish crab with a zingy citrus mayonnaise - perfect for party nibbles
- To make the crab dip, squeeze the grapefruit juice into a saucepan and bring to the boil. Simmer gently until reduced by half
- Remove from the heat and pass through a fine sieve, then leave to cool to room temperature
- Mix the crab meat, mayonnaise, chopped parsley and cayenne pepper together
- Add the reduced pink grapefruit juice to taste and mix in thoroughly. Check the seasoning, cover and refrigerate
- Preheat the oven 180 C/Gas mark 4. Slice the wholemeal rolls into thin slices and arrange on a baking tray. Drizzle with the rapeseed oil and place another baking tray on top
- Transfer to the oven and cook for 15-18 minutes or until golden brown. Remove the sliced bread from the trays and leave to cool to room temperature
- To serve, spoon a little of the crab mixture on top of the wholemeal toasts and garnish with the pea shoots
With thanks to
Details:
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Author: Adam Gray via Great British Chefs
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Prep time:
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Cook time:
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Total time:
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Serves: 4
Ingredients:
Crab dip
- 1 pink grapefruit
- 225g of white Cornish crab meat
- 6 tbsp of mayonnaise
- 1 tbsp of curly parsley, finely chopped
- 2 pinches of cayenne pepper
- Salt
- Pepper
To serve
- 4 wholemeal bread rolls
- 100ml rapeseed oil
- Pea shoots