Crab, tomatoes and chives on toast recipe

On the table in 15 minutes, this is an effortless but utterly delicious supper. Some slices of avocado would go nicely with it too.

crab on toast
Ellis Parrinder

SERVES 2

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

  1. 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.
  2. In a separate mixing bowl, stir together a tablespoon of oil and the vinegar and toss through the tomatoes; season.
  3. 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