Crab on toasted spelt with soft boiled eggs and salsa verde
- September 2016
- Serves 4
- Hands-on time 35 min, cooking time 6 min
Creamy crab and a fresh herby salsa take egg on toast to a new level in Simon Hulstone’s recipe for a fancy, but easy, dinner party starter.
Or swap crab for mackerel in this recipe for paté and pickled radishes on spelt toasts.
- 34.3g (5g saturated)
- 20.6g (2.2g sugars)
Prep the crab up to 12 hours in advance and keep in the fridge. Please note though: if prepping ahead, it’s important to make sure your crab is very fresh.
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