On the table in 15 minutes, this is an effortless but utterly delicious supper. Some slices of avocado would go nicely with it too.
2 tbsp crème fraîche
1 1⁄2 tbsp lemon juice
1 tsp dijon mustard
1 tsp honey
1 small shallot, finely diced
200g white crab meat
A few shakes of worcestershire sauce
1 tbsp extra virgin olive oil, plus extra for drizzling
1 tsp white wine vinegar
200g mixed cherry tomatoes, halved or quartered
2 large or 4 small slices sourdough, toasted
1 tbsp chopped chives
- In a mixing bowl stir together the crème fraîche, lemon juice, mustard, honey and shallot. Stir through the crab meat, add the worcestershire sauce and season with salt and pepper.
- In a separate mixing bowl, stir together a tablespoon of oil and the vinegar and toss through the tomatoes; season.
- Toast the sourdough and drizzle with a little oil. Pile the crab on top and tumble over the tomatoes. Scatter with the chives and serve immediately.
Food styling: Myles Williamson. Styling: Max Robinson