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Crab on toast with braised leeks
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270g baby leeks, trimmed
15g essential unsalted butter
200ml fresh vegetable stock
2 gherkins, finely chopped, plus 1 tbsp pickling liquid
2 tbsp half fat crème fraîche
1 tbsp chopped dill
½ red chilli, deseeded and finely chopped
1 lemon, zest of all, ½ cut into wedges
2 slices sourdough
100g white crab meat
1. Halve any thicker leeks. Melt the butter in a non-stick frying pan, add the leeks and a pinch of salt and fry over a medium heat until golden all over (about 5 minutes). Pour in the stock and simmer for 7-10 minutes until the leeks are tender and the stock has pretty much evaporated. Add the pickling liquid and take off the heat.
2. While the leeks are cooking, combine the crème fraîche, gherkins, dill, chilli and lemon zest in a bowl. Toast the sourdough. To serve, put the toast on 2 plates and top each slice with half the crème fraîche mixture, then the leeks and the crab, with the lemon wedges alongside.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
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This recipe was first published in March 2019.
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