This Blue Swimmer Crab Toast is a simple and flavour-packed recipe, perfect for lazy lunches or entertaining. Using freshly caught crab, lemon, herbs, and a hint of chilli, this toast comes together in no time and hits all the right notes—zesty, creamy, fresh and satisfying. Paired with crusty sourdough, it’s the kind of meal that looks fancy but feels effortless.
Blue Swimmer Crab Toast
Prep time: 4 minutes
Cook time: 6 minutes
Serves: 2
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 4 minutes
- Cook time: 6 minutes
- Total time: 10 minutes
- Serves: 2
Ingredients
- 250g Blue Swimmer Crab Meat, (Any crab meat works)
- 1 Tbsp Sour Cream
- 1 Lemon
- Salt
- Pepper
- 1 Red Chilli
- 1 Tbsp Fresh Parsley
- 1 Tbsp Fresh Dill
- 1 Tbsp Chives
- Sourdouugh
- Olive Oil
Method
Cooking The Crab
- 1)
If you have live crabs, pop them into an ice bath for 30 mins to send them to sleep. Boil a pot of sea water or heavily salted water and pop crabs into the water, straight from the ice bath for 6 mins with a lid on the pot. Remove crab and place into an ice bath until cooled. Now are you ready to pick the meat.
- 2)
As shown in the reel, flip your crab over and remove the head from the tail. Crack in half and remove the gills and innards. Use a skewer to help you remove the meat from the shell.
- 3)
For the legs and claws, use the back of a knife and crack the legs and claws of the crab and pick the meat out. It can be a bit fiddly but well worth it.
- 4)
Now you’re ready to make your toasts!!
Crab Toast
- 1)
To the crab meat, add the zest and juice of one lemon, 1 tbsp of sour cream or crème fraîche, 1 tbsp of chopped dill, 1 tbsp of chopped parsley, 1 tbsp chopp chives, half a finely sliced chilli, salt and pepper. Mix it all together.
- 2)
Slice thin slices of sourdough and toast them on a grill, preferably in some olive oil to get some charring.
- 3)
Top each slice with a spoonful of mixture until it’s evenly divided between the slices.
- 4)
Garnish with a drizzle of olive oil, chopped herbs, crack of pepper and a squeeze of lemon juice.
