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Devilled crab on toast
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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.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (6) 1301kJ
This recipe was first published in Thu Feb 01 11:23:41 GMT 2018.