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Port Isaac Crab, Toast and Mayo

Course: lunch
Keyword: crab
Servings: 4 servings
Author: Emily Scott


  • 1 garlic clove crushed
  • 2-3 tbsp good olive oil
  • 4 slices sourdough bread
  • grated zest of 1 lemon then cut in half for squeezing
  • 2 tbsp good-quality mayonnaise
  • 250 g (9 oz) fresh white crab meat pick through to check for pieces of shell
  • 100 g (3 1/2 oz) micro basil leaves
  • Cornish sea salt and freshly ground black pepper
  • rocket to serve


  • Preheat the oven to 180°C (160°C fan/350°F/Gas 4).
  • Mix the garlic with the olive oil and brush the surface of the bread with the mixture. Place on a baking sheet and toast in the oven for a few minutes until lightly golden and crisp.
  • Combine the lemon zest, mayonnaise and crab meat. Stir through the micro basil leaves and season well. Spoon the crab mixture over each slice of bread and serve immediately with rocket leaves and a squeeze or two of lemon juice.