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Crab Cucumber Crumpets

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
Cook Time 15 minutes
Total Time 28 minutes
Servings: 2 people
Course: Lunch
Cuisine: British
Calories: 180
Ingredients Method Nutrition Notes

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

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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