Cornish Crab with Pink Grapefruit Mayo

Delicious Cornish crab with a zingy citrus mayonnaise - perfect for party nibbles
Cornish Crab with Pink Grapefruit Mayo
  • 4 people
  • 40 mins
  • 40 mins


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


  • 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

    To serve

    4 wholemeal bread rolls
    100ml rapeseed oil
    Pea shoots

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