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    Dhruv Baker's crab on toast with pickled cucumber

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    Dhruv Baker's crab on toast with pickled cucumber

    • Preparation time: 15 minutes + cooling and marinating
    • Cooking time: 8 minutes
    • Total time: 23 minutes

    Serves: 4


    2 x 100g packs Seafood And Eat It Cornish White Crab
    2 tbsp mayonnaise
    ¼ x 20g pack tarragon, leaves only, chopped (reserve the stalks for the cucumber salad), and a few leaves to garnish
    Few drops Tabasco
    ½ echalion shallot, very finely chopped
    1 Granny Smith apple, peeled, cored and finely diced
    Pinch fennel seeds
    6 large slices white sourdough

    150ml white wine vinegar
    150g caster sugar
    3-4 star anise
    Reserved tarragon stalks
    1 cucumber, peeled, halved lengthways, seeds removed


    1. To make the pickled cucumber, place 150ml cold water, the vinegar, sugar and star anise into a small saucepan and bring to the boil. Cook for 8-10 minutes or until reduced by one third. Remove from the heat and leave to cool.

    2. Add the tarragon stalks, then using a vegetable peeler, cut long ribbons of cucumber into the pickling liquor. Alternatively use a sharp knife to cut into the thinnest possible slices. Cover and chill in the fridge for at least 6 hours, preferably overnight.

    3. When ready to serve, mix all the crab ingredients, except the bread, together in a bowl then season.

    4. Toast the sourdough and cut each piece in half. Spoon the crab onto the toast and serve with the cucumber salad alongside.

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