Cornish Crab with Pink Grapefruit Mayo
Cornish Crab with Pink Grapefruit Mayo
- 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
PepperTo serve
4 wholemeal bread rolls
100ml rapeseed oil
Pea shoots
- 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 GreatBritishChefs.com