Lemony Herby Crab Toasts

Name: Lemony Herby Crab Toasts
Ingredients: 1 small ciabatta loaf, about 200g, cut into 12 slices; 3 tbsp olive oil; 300 g fresh white crabmeat; 125 g good-quality mayonnaise; 2 spring onions, trimmed and thinly sliced; small handful of flat-leaf parsley, finely chopped; small handful of fresh dill, finely chopped; 2 tbsp capers, rinsed, patted dry and finely chopped; 2 tbsp capers, rinsed, patted dry and finely chopped; zest and juice of a lemon; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Makes
12

Difficulty
Easy

Appears in

Seasonal Snacks

By Gabriella English

Published 2026

About

Crab is generally at the peak of its season in June, and it is always a treat. I make plenty of the topping because – although crab is expensive – this is meant to be a generous, luxurious snack. Any leftovers would be delicious stirred through spaghetti for a very low-input dinner.

Ingredients

1 small ciabatta loaf, about 200g, cut into 12 slices
3 tbsp olive oil
300 g

Dinner
Snack
Fish course
Pescatarian
June

Method

Preheat the oven to 220°C/200°C fan. Lay the ciabatta slices out on a baking tray and drizzle over the oil. Bake for 6 to 8 minutes