Crab on toast with caper and parsley mayo

Ingredients

• 100 gwhite crab meat
• 2 tbsplemon juice
• 1shallot, finely diced
• a handfulparsley, chopped
• 1 tbspsmall capers
• 3 tbspmayonnaise
• 4 slicessourdough, toasted and rubbed with a cut clove of garlic

Instructions

1. 1

   Mix the crab

   Combine the crab meat with the lemon juice, diced shallot, chopped parsley, capers and mayonnaise.

2. 2

   Top the toast

   Spoon the crab mixture onto the toasted sourdough and finish with a sprinkle of extra parsley.

What is crab on toast?

It is a simple open toast topped with dressed crab, bringing together sweet seafood, sharp lemon and crunchy, tangy capers. This kind of quick crab toast has no single origin specified here; its appeal is the straightforward pairing of crab with bread.

This version works as a no-cook lunch because the crab mixture comes together in one bowl, while toasted sourdough gives it a crisp, sturdy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 389 calories, 15g protein, 42g carbs, 19g fat.

The sourdough supplies most of the carbohydrates, while mayonnaise contributes much of the fat; crab provides protein, with a smaller amount from the bread. Serve with salad or vegetables for a fresh side that balances the toast.

Choosing the crab

White crab meat: its delicate flavour suits the lemon, parsley and capers. Check that it is picked over for any remaining shell before mixing.

Mayonnaise: this binds the ingredients and makes the topping creamy, so fold it through gently rather than mashing the crab.

Balancing the flavours

Lemon and capers: both bring brightness and acidity to the mild crab. If your capers are particularly salty, drain them well before adding.

Shallot and parsley: finely dice the shallot so it blends evenly through the topping, and chop the parsley just before mixing for a fresh flavour.

Getting the texture right

Toast: aim for crisp edges and a firm centre that can hold the topping. Rubbing the hot toast with the cut garlic clove adds a subtle savoury note.

Crab mixture: combine just until evenly dressed, keeping some texture in the meat. Add it to the toast shortly before serving so the bread stays crisp.

Making it in 10 minutes

The recipe takes 10 minutes and needs no cooking beyond toasting the bread. While the sourdough toasts, chop the shallot and parsley and mix the topping.

Toast the bread just before serving; if it sits for too long under the crab mixture, it can soften.

What to serve with it

A crisp green salad or sliced tomatoes make a fresh side without competing with the crab. A wedge of lemon is also handy for anyone who wants a sharper finish.

For a more substantial lunch, serve the toast with a bowl of soup or extra salad alongside.

Recipe notes & tips

• Drain the capers before mixing to avoid adding excess brine.
• Dice the shallot finely so its flavour is distributed throughout the topping.
• Fold the crab mixture gently to preserve the texture of the meat.
• Toast the sourdough until firm enough to support the topping.
• Rub the garlic over the toast while it is still warm.
• Pile on the crab just before serving to keep the bread crisp.

Variations

• Add cucumber: fold in a little finely diced cucumber for extra crunch.
• Use brown crab meat: replace some of the white meat for a deeper, richer flavour.
• Bring the heat: add a pinch of chilli flakes to the crab mixture.
• Try another herb: use chopped chives in place of some of the parsley.
• Change the bread: serve the topping on toasted rye or another sturdy loaf.

Common mistakes to avoid

• Soggy toast: add the crab mixture just before eating.
• Overmixed crab: fold the ingredients together gently to keep the meat in pieces.
• Large shallot pieces: dice the shallot finely so its flavour is not overpowering in individual bites.
• Too much caper brine: drain the capers before adding them.
• Bland topping: taste the mixture before serving and adjust the lemon to suit.

How to store

Keep any leftover crab mixture in a covered container in the fridge and use it within 1 day. Store it separately from the toast, then toast fresh bread when ready to serve.

Frequently asked questions