Crab Toasts

Photo: ckbk instagram

Preparation info

  • Difficulty


  • Serves


Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

  • About

You can use pasteurised vacuum-packed crab here, as flavours are bold.


  • 1 x 1 kg/2 lb 2 oz boiled crab, picked (or use pasteurised crab, about 200 g/7 oz white meat and 115 g/4 oz dark meat)
  • 1 tablespoon butter, melted then cooled
  • 1 tablespoon white wine vinegar
  • juice of ¼ lemon
  • 1 teaspoon English mustard
  • ½ teaspoon Worcestershire sauce
  • few drops of Tabasco
  • pinch of sea salt
  • pinch of cayenne pepper
  • 4 pieces of brown toast
  • 50 g/ oz good strong Cheddar, grated
  • pinch of finely chopped parsley


Preheat the grill to hot. Mix the white and brown crabmeat with the butter, vinegar, lemon juice, mustard, Worcestershire sauce and Tabasco. Season with salt and cayenne pepper, taste and adjust as necessary.

Spread the mixture on toast, sprinkle with the grated cheese then grill for 2 minutes. Sprinkle with the parsley and serve.