Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Devilled crab on toast

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Devilled crab on toast

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

    Serves: 4-6 as a side


    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


    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. 

    Your recipe note

    Edit your recipe note

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


    Average user rating

    5 stars