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Crab Toast with Fennel & Grapefruit Salad

Sweet white crab folded through a lemony Dijon dressing with dill, chives and a touch of honey, piled onto toasted sourdough and finished with shaved fennel and ruby grapefruit salad. Fresh, elegant and quietly luxurious hosting food that comes together with surprisingly little effort.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 6
Course: Light Dinner, Lunch
Cuisine: Coastal British, Modern British
Calories: 425
Ingredients Method Notes

Ingredients
  

For the Crab Mixture
  • 700 g fresh white crab meat
  • 5 tbsp good-quality mayonnaise
  • 1 tbsp crème fraîche
  • 2 tsp Dijon mustard
  • 1 tsp runny honey
  • Finely grated zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 2 tbsp finely chopped fresh dill
  • 2 tbsp finely chopped fresh chives
  • ½ tsp flaky sea salt
  • Generous black pepper
For the Fennel & Grapefruit Salad
  • 2 medium fennel bulbs finely shaved
  • 2 ruby grapefruits
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • 1 tsp reserved grapefruit juice
  • Small pinch flaky sea salt
  • Black pepper
  • Extra dill fronds
To Serve
  • 6 thick slices artisan sourdough
  • Olive oil for toasting
  • Extra lemon zest
  • Extra black pepper
  • Lemon wedges
  • Tiny drizzle of honey optional

Method
 

Make the dressing
  1. In a large mixing bowl, whisk together the mayonnaise, crème fraîche, Dijon mustard, honey, lemon zest, lemon juice, dill, chives, flaky sea salt and black pepper.
  2. The dressing should taste bright and citrusy with a gentle warmth from the mustard.
Fold through the crab
  1. Add the white crab meat and fold gently until evenly coated.
  2. Try not to overmix. Keeping some larger flakes intact gives the finished toast a much nicer texture.
  3. Transfer to the fridge while preparing the salad.
Prepare the grapefruit
  1. Slice the top and bottom from each grapefruit. Using a sharp knife, carefully remove the peel and white pith.
  2. Cut between the membranes to release neat grapefruit segments, catching any juice underneath.
  3. Reserve 1 teaspoon of grapefruit juice for the salad dressing.
Make the fennel salad
  1. Using a mandoline or very sharp knife, shave the fennel into fine ribbons.
  2. Toss gently with olive oil, lemon juice, reserved grapefruit juice, flaky sea salt, black pepper and dill fronds.
  3. The salad should feel crisp and lightly dressed rather than heavy.
Toast the sourdough
  1. Brush the sourdough lightly with olive oil and toast until golden with crisp edges and a chewy centre.
  2. A griddle pan works particularly well here, but a grill or toaster will also do the job.
Assemble the toast
  1. Pile generous spoonfuls of the crab mixture onto each slice of toasted sourdough.
  2. Top loosely with shaved fennel and grapefruit salad. Finish with extra lemon zest, black pepper, dill fronds and an optional tiny drizzle of honey.
  3. Serve immediately.

Notes

  • Top Tips
  • White crab meat keeps the flavour delicate and fresh. Brown crab tends to overpower the grapefruit and fennel here.
  • A good sourdough really matters. Thick-cut artisan bread with a chewy crumb holds the crab mixture properly without becoming soggy.
  • The crab mixture can be made up to 6 hours ahead and kept chilled.
  • If your grapefruit is particularly sharp, add another small drizzle of honey to soften the bitterness.
  • Shave the fennel as finely as possible for the best texture. A mandoline makes a noticeable difference.
  • Best eaten freshly assembled while the toast is still warm and crisp.