Zesty crab with melba toast recipe

Click to rate
(0 ratings)
Sending your rating
serves: 4
Skill: medium
Prep: 40 min

Nutrition per portion

Calories 178 kCal 9%
Fat 14g 20%
  -  Saturates 7g 35%
  • We earn a commission for products purchased through some links in this article.
  • 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.

    Top tip for making Zesty crab with melba toast

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

    Click to rate
    (0 ratings)
    Sending your rating

    Related Recipes