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    Devilled crab on toast

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    Devilled crab on toast

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 4-6 as a side

    Ingredients

    15g unsalted butter
    1 shallot, finely diced
    50ml sherry (or brandy)
    1 tbsp cider vinegar
    ½ tbsp worcestershire sauce
    1 heaped tsp English mustard
    1 heaped tsp redcurrant jelly
    good pinch cayenne pepper or dash Tabasco sauce, plus extra to serve (optional)
    4 tbsp double cream
    1 tbsp finely chopped chives, plus extra to serve
    300g fresh white crab meat
    squeeze lemon juice
    4-6 slices hot, buttered toast

    Method

    1. Place a large, heavy-based saucepan over a medium heat. Add the butter and when it’s bubbling away, add the shallot and fry gently for 3-4 minutes without letting it colour. Add the sherry (or brandy), let it boil off for a few seconds, then add the vinegar, worcestershire sauce, mustard, redcurrant jelly and cayenne pepper or Tabasco sauce; stir well.

    2. Add the cream and bring to a simmer. Cook the sauce for 2-4 minutes, or until it starts to thicken nicely. Fold the chives and the crab into the sauce, then season, adding a little squeeze of lemon juice. Pile the crab mixture onto the hot, buttered toast and serve at once with extra chives and cayenne pepper scattered over, if liked. 

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    This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue

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