Crab on toasted spelt with soft boiled eggs and salsa verde

Method

1. For the white crabmeat mixture, check the white meat for any small pieces of cartilage and shell (remove and discard). Put the meat in a small bowl. Mix in the mayonnaise and chives, season to taste, then cover and put in the fridge.
2. For the brown crabmeat, put the brown meat into a blender with the lemon zest and some salt and pepper, then whizz until smooth. If the mixture seems very wet, add a slice of the bread, then blend to a consistency that holds its shape without being too dry. Pass through a sieve to ensure the mixture is smooth, then spoon into a bowl, cover with cling film and put in the fridge.
3. Bring a large pan of water to the boil and carefully drop in the eggs. Boil for 6 minutes, then drain and refresh under cold running water for 2 minutes. Allow the eggs to cool for 10 minutes, then gently peel.
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5.  For the salsa verde, mix the garlic, parsley, tarragon, basil, capers and anchovies together in a bowl, add the olive oil and the lemon juice, mix together well and season to taste.
6. Toast and halve the spelt bread, then spoon on the brown crabmeat, followed by the white crabmeat. Top with quartered runny eggs and the salsa and eat straightaway.