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Emily Scott’s Cornish crab, toast and mayo

Name: Emily Scott’s Cornish crab, toast and mayo
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: British recipes
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

By: Emily Scott

Published: 15 May 24
Updated: 15 May 24

Emily Scott’s Cornish crab, toast and mayo

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.

Easy
Online only 2024

Test kitchen approved

Serves 4
Hands-on time 15 min

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

Photograph by Emma Bourton.

Dairy-free recipes

Nutrition: Per serving

Calories: 276kcals
Fat: 15g (1.6g saturated)
Protein: 16g
Carbohydrates: 18g (0.7g sugars)
Fibre: 1.2g fibre
Salt: 0.9g

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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.