Cornish Crab with Pink Grapefruit Mayo

Delicious Cornish crab with a zingy citrus mayonnaise - perfect for party nibbles

  1. To make the crab dip, squeeze the grapefruit juice into a saucepan and bring to the boil. Simmer gently until reduced by half
  2. Remove from the heat and pass through a fine sieve, then leave to cool to room temperature
  3. Mix the crab meat, mayonnaise, chopped parsley and cayenne pepper together
  4. Add the reduced pink grapefruit juice to taste and mix in thoroughly. Check the seasoning, cover and refrigerate
  5. 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
  6. 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
  7. To serve, spoon a little of the crab mixture on top of the wholemeal toasts and garnish with the pea shoots

With thanks to Adam Gray via Great British Chefs

Details:

  • Author: Adam Gray via Great British Chefs
  • Prep time:
  • Cook time:
  • Total time:
  • 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