Emily Scott’s Cornish crab, toast and mayo

Portion size: Serves 4
Hands-on time 15 min
Difficulty: easy

Dairy-free

Recipe by: Emily Scott

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Cornwall-based chef Emily Scott’s recipe for crab on toast is delightfully simple but special, enriched with just a little lemon and garlic.

“Port Isaac crab is a delicious sustainable catch and is some of the finest shellfish you will find around the rocky shores,” says Emily. “Crab is at its best from April to October. These crab bruschetta make lovely little plates to share.”

Emily Scott a guest chef at Pub in the Park this summer – Tom Kerridge’s music festival for food lovers, which is popping up in four locations: Marlow (16-19 May), Chiswick (28-30 June), Reigate (12-14 July) and St Albans (6-8 September). Discover our all-star collection of Pub in the Park chef recipes, including dishes by Angela Hartnett, Atul Kochhar and Rick Stein – and buy tickets direct from Pub in the Park. We’ll see you there!

Photograph by Emma Bourton.

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Ingredients

2-3 tbsp extra-virgin olive oil, plus extra to brush
1 garlic clove, finely chopped
4 slices sourdough bread
250g white crab meat
Finely grated zest 1 lemon, plus a squeeze of juice
2 tbsp mayonnaise
Handful basil, finely chopped
2 handfuls rocket to serve

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Method

Heat the oven to 180°C fan/gas 6. Mix the olive oil and garlic together, then drizzle it over the bread. Toast in the oven for 5-9 minutes until lightly golden and crisp.
Combine the crab, lemon zest and mayonnaise, season well, then stir in the basil leaves. Spoon the mixture over the toasts and serve immediately with the rocket leaves and a squeeze of lemon.