Crab brioche toasts recipe

1 rating

A winning combination of flavours that you can't go wrong with, these crab brioche toasts are perfect for the warming weather. See method

Ingredients

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

of the reference intake
Carbohydrate 36.2g Protein 12.3g Fibre 1.6g

Trim 3 spring onions, then separate the whites and greens. Thinly slice the greens lengthways and put in a bowl of iced water; set aside. Finely chop the whites, then transfer to a bowl.
Drain a 145g tin jumbo crab and a 145g tin shredded crab really well. Add to the spring onion whites bowl, then add 2½ tbsp chilli mayonnaise, 3g finely chopped flat-leaf parsley and the finely grated zest of ½ a lemon.
Toast 4 slices from a sliced brioche loaf, then divide the crab equally between them. Drain the spring onion greens and scatter on top with 10g watercress.