About the Recipe
A light, fresh, and indulgent dish, often serving as a gourmet breakfast, brunch, or snack. A base of toasted, buttery crumpets topped with a combination of delicate white crab meat, refreshing, crisp cucumber, and creamy crème fraîche, balanced with lemon or dill,
Ingredients
½ Cucumber, peeled, halved, deseeded and cut into thin strips
150g White Crabmeat
1 Tbsp Creme Fraîche
Squeeze of Lemon juice
10g Dill, chopped plus a few sprigs
4 Crumpets
Sea Salt
Unsalted Butter
Preparation
Tip the Cucumber into a colander, sprinkle with salt and leave to drain for 10 mins
Add the Crabmeat into a bowl with the Crème Fraîche and Lemon juice
Season
Squeeze the strips of Cucumber to remove any excess water
Then mix with the Dill
Toast the Crumpets and Butter generously
Top with the Crab mixture, a small tangle of Cucumber strips and a few extra Dill sprigs