Crab toasts with chilli & lime

Crab toasts with chilli & lime

You can make Diana Henry's crab toasts with sourdough bread but it’s a bit unwieldy. Ciabatta works better.

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  • Serves4
  • CourseStarter
  • Prepare10 mins
  • Cook3 mins
  • Total time13 mins

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  • 1 unwaxed lime, zest of all, juice of ½, plus wedges to serve
  • 70g mayonnaise (homemade if possible)
  • 1 tbsp single or double cream, to taste (optional)
  • 3 x 100g packs white crab meat
  • 1 medium red chilli, halved, deseeded and finely chopped
  • ½ x 25g pack coriander, finely chopped, plus whole leaves to serve
  • 270g pack ciabatta, cut into 12 slices
  • 25g butter, at room temperature


  1. In a medium bowl, mix the lime zest and juice with the mayonnaise. Taste and add 1 tbsp cream or more lime juice, if needed.

  2. Stir in the crab meat and add most of the chilli and the chopped coriander. Season if you think it needs it.

  3. Toast the bread – it shouldn’t get too dark. Spread the toast with a little butter and spoon some crab mayonnaise onto each slice. Sprinkle the remaining chilli on top, followed by the whole coriander leaves. Serve on a platter with the lime wedges alongside.

Cook’s tip

If you don’t want to make your own mayonnaise, use whatever bought mayonnaise you like, but remember they can be a bit sweet or acidic. I get past this by adding a little cream, or lime or lemon juice.


Typical values per serving when made using specific products in recipe


1,745kJ/ 418kcals



Saturated Fat












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