- STEP 1
Tip the cucumber into a colander, sprinkle with salt and leave to drain for 10 mins.
- STEP 2
Tip the crabmeat into a bowl with the crème fraîche and lemon juice. Season. Squeeze the strips of cucumber to remove any excess water, then mix with the dill. Toast the crumpets, then top with the crab mixture, a small tangle of cucumber strips and a few extra dill sprigs.