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Dhruv Baker's crab on toast with pickled cucumber
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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.
Typical values per serving:
This recipe was first published in August 2017.