Zesty crab with melba toast

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Crab with toast
Crab with toast
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe Fancy starters needn't be hard to make. Simply mix up some crab meat with a zesty dressing and top with a creamy sauce to make these delicious bites - they'll never guess how easy they were!


  • 100g (3½oz) white crabmeat
  • 125-150g (4-5oz) cooked king prawns, chopped
  • 4 spring onions, finely sliced
  • 2 level tbsp freshly chopped dill
  • 1 tbsp virgin olive oil
  • Finely zested rind ½ lemon
  • Salt and ground black pepper
  • ½ x 200ml carton crème fraiche
  •  Salmon caviar and sprigs of dill, to garnish (optional)
  • Melba toast, to serve
  • 4 metal rings, 7cm (2¾in) in diameter, oiled

If you don’t have cooking rings, you can serve the mixture in ramekin dishes.


  1. Line a small baking tray with cling film and place the 4 metal rings on the tray.
  2. Place the crabmeat, prawns, spring onion, dill, oil, lemon juice and seasoning in a bowl and mix well. Divide the mixture between the 4 rings, pressing it down firmly.
  3. Stir the crème fraiche to soften it and spread it over the top of the fish mixture. Chill for at least 2 hours, or overnight.
  4. To serve, slide a wide palette knife under each ring in turn and transfer them to a plate. Lift off the ring.
  5. Garnish with a little salmon caviar and a sprig of dill, and serve with Melba toast.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 178(kcal)
  • Fat 14.0g
  • Saturates 7.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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