Brixham Crab on Toast Recipe

Serves 4 as a starter

 

2 slices of white sourdough, toasted and cut in half 80g picked brown crabmeat 120ml good-quality mayonnaise 100g cucumber slices, skin on 40g gherkins, julienned 20g lilliput capers 40g watercress 20ml honey mustard dressing 240g picked white crabmeat 1 lemon, cut into 4 wedges

Place a half piece of toast on each plate. Spread with the brown crabmeat, then with the mayonnaise, and place off-centre on the plate. Toss the cucumber, gherkins, capers and watercress with the dressing and pile loosely next to the toast. Lightly fork over the white crabmeat to get air into it, and place on top of the toast. Garnish with lemon wedge.