Zesty crab with melba toast Recipe

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40 min

Nutrition per portion

Calories 178 kCal 9%
Fat 14g 20%
  -  Saturates 7g 35%

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


  • Line a small baking tray with cling film and place the 4 metal rings on the tray.

  • 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.

  • 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.

  • To serve, slide a wide palette knife under each ring in turn and transfer them to a plate. Lift off the ring.

  • Garnish with a little salmon caviar and a sprig of dill, and serve with Melba toast.

More Recipe Ideas

Top Tip

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