You can use pasteurised vacuum-packed crab here, as flavours are bold.
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.
© 2013 All rights reserved. Published by Pavilion.