Brown crab is one of the best things in British water and it needs almost nothing done to it. Brown meat spread on the toast, white meat piled on top, lemon, done. The gold adds nothing to the flavour and everything to the moment, which is the entire point of putting it on a plate this good. Serve it as the first thing people eat.
10 mins. Serves 4.
Ingredients
- 300g White crab meat, picked
- 100g Brown crab meat
- 2 tsp Plateit 24k Gold Leaf Chilli Crunch
- 1 Lemon
- 4 Sourdough, thin slices
- 1 tbsp Chives, finely cut
- 1 tbsp Good olive oil
Method
- Go through the white meat with your fingers for shell. Twice. Nothing ruins this faster.
- Loosen the brown meat with a squeeze of lemon and a pinch of salt until it spreads like a soft pâté.
- Toast the bread, brush with the olive oil, spread the brown meat right to the edges.
- White meat piled on loosely, chives over, more lemon.
- Half a teaspoon of Plateit 24k Gold Leaf Chilli Crunch on each one, spooned from the top of the jar so the gold sits where people can see it. Take it out immediately.
Do this: Buy a live crab dressed by the fishmonger that morning. Pasteurised tubs are fine on a Tuesday, not for this.
