Crab on toast with caper & parsley mayo

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• Sarah

  12 May 2008

  Sarah rated and commented on this recipe

  

  These are so rich and delicious and ultra quick to make. I used tinned crab and pepped it up with a little paprika. Going to try it with creme fraiche to make it a little less rich - YUM!

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• Philippa

  07 February 2009

  Philippa rated and commented on this recipe

  

  This is great and really low in fat if you make it with low fat yoghurt and low fat mayo. I added lemon zest too because I love it! Also a combo that works really well on linguine if you replace the mayo with creme fraiche... Put the shallots in a pan with a slug of white wine and bubble the alcohol off. Then toss the rest of the ingredients in with a portion of cooked linguine and heat through. Season with salt and lots of pepper. Really good!

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• Helen&Luke

  01 January 2012

  Helen&Luke rated and commented on this recipe

  

  Have made this several times now, I use half-fat creme fraiche instead of mayo as Im not a mayo fan. Iv also substituted the crab for little shrimps or tinned salmon on some occasions which both work really well. Yum!!

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Ingredients

• 100g white crabmeat
• 2 tbsp lemon juice
• 1 shallot , finely diced
• a handful parsley , chopped
• 1 tbsp small capers
• 3 tbsp mayonnaise
• 4 slices sourdough bread , toasted and rubbed with a cut glove of garlic

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 10 minutes

Ingredients

• 100g white crabmeat
• 2 tbsp lemon juice
• 1 shallot , finely diced
• a handful parsley , chopped
• 1 tbsp small capers
• 3 tbsp mayonnaise
• 4 slices sourdough bread , toasted and rubbed with a cut glove of garlic

Ready in 10 minutes

389 kcalories, protein 15g, carbohydrate 42g, fat 19 g, saturated fat 3g, fibre 3.6g, salt 2.14 g

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