Crab Cucumber Crumpets

Toasted crumpets topped with sweet crab, cool cucumber and a lemony dressing — a fresh, elegant little bite that is part canapé, part light lunch. Sweet crab and crisp cucumber on a buttery crumpet: simple and lovely.

Why this works

• Sweet white crab needs only a light dressing to shine.
• Cool, crisp cucumber is a refreshing foil for the rich crab and buttery crumpet.
• A lemon and herb dressing ties it together without masking the crab.

Ingredient notes and swaps

• White crab meat — fresh dressed crab is best; good tinned works too.
• Cucumber — finely diced or ribboned, for crunch and freshness.
• Crumpets — toasted crisp and buttered.
• Lemon, chives and a little mayo or crème fraîche — the light dressing.
• A pinch of chilli — optional, for a gentle kick.

Crab Cucumber Crumpets

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The 3 "C's" as we know it. Crab and cucumber crumpets offer a delicate balance of rich, slight sweetness and cooling, crisp freshness layered over a warm, buttery base. Enjoy as much as we do

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Prep Time 13 minutes mins

Cook Time 15 minutes mins

Total Time 28 minutes mins

Servings: 2 people

Course: Lunch

Cuisine: British

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 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

Method

 

1. Tip the Cucumber into a colander, sprinkle with salt and leave to drain for 10 mins
2. Meanwhile mix together the Crabmeat, Creme Fraiche, Lemon Juice and Dill
3. Season to taste
4. Toast the Crumpets and butter them generously
5. Squeeze the Cucumber to remove any excess liquid, then layer on top of the buttered crumpets
6. Top with the Crabmeat mixture and garnish with Dill sprigs

Nutrition

Calories: 180kcalCarbohydrates: 1gProtein: 14gFat: 13gSaturated Fat: 8gSodium: 220mg

Notes

For best results, use fresh crabmeat. The quality will make a significant difference in flavour.
If you don't have dill, chives or parsley can be good alternatives to add a fresh, herbaceous note.
Serve immediately while the crumpets are warm to enjoy the contrast in temperatures and textures.

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Tips for success

• Toast the crumpets well so they stay crisp under the topping.
• Dress the crab lightly — it should taste of crab, not mayonnaise.
• Salt the cucumber briefly and pat dry so it does not water down the topping.
• Assemble just before serving to keep everything crisp and fresh.

Make ahead, storage and reheating

• Make ahead — dress the crab a few hours ahead and keep chilled.
• Storage — the crab mix keeps a day; toast and top to order.
• Freezing — not suitable; best fresh.

What to serve it with

• As a canapé on smaller toasts, or a light lunch with dressed leaves.
• A glass of crisp white or a cold sparkling.

FAQ

Fresh or tinned crab? Fresh dressed crab is best, but good tinned or pasteurised crab works well.

Can I use bread instead of crumpets? Yes — toasted sourdough or blini both work beautifully.

How do I stop it going watery? Salt and drain the cucumber briefly, and assemble just before serving.

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