Creamed North Shields crab on toast
Author: Rhian Cradock
Serves: 4
- 200ml double cream
- 1 lemon
- pinch ground mace
- pinch cayenne
- freshly ground black pepper
- white and brown meat from one crab, picked to remove any small bones (approx. 400g)
- salt
- 4 slices sourdough bread, toasted and rubbed with garlic while warm
- 1 tbsp chopped parsley
- Put a small pan over a medium heat, add the cream and reduce by half until very thick.
- Take off the heat and add the juice of the lemon, mace, cayenne and pepper.
- Fold in the crab meat and place back on the heat to warm through gently.
- Taste to see if it needs more lemon juice and/or salt.
- Pile on top of the toast and finish with a sprinkling of chopped parsley.
Recipe by appetite magazine at https://www.appetitemag.co.uk/creamed-north-shields-crab-on-toast/
3.5.3208