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21.7p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Bring a small pan of water to the boil, then lower in the eggs. Boil for 5 minutes 30 seconds-6 minutes, depending on how runny you like the yolks. Meanwhile, toast the bread and finely chop the parsley. In a small pan, stir together the crab, crème fraîche, Tabasco and mustard; season. Cook over a medium-low heat for about 2 minutes, until heated through (do not boil). Season and stir in the lemon juice and most of the parsley.
Divide the crab mixture between the pieces of toast. Run the boiled eggs under cold water, then remove the shells. Place on top of the crab and halve. Season with sea salt flakes and a grinding of black pepper, scatter over the remaining parsley and serve straight away with lemon wedges for squeezing over.
Typical values per serving when made using specific products in recipe
Energy | 2,071kJ/ 495kcals |
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Fat | 25g |
Saturated Fat | 13g |
Carbohydrates | 39g |
Sugars | 2.9g |
Fibre | 2.3g |
Protein | 26g |
Salt | 1.8g |
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