Crab Meat on Toast Recipe with Leek

Crab and leek on toast

  • serves 2
  • Easy

The best lunch or easy snack. Thick slices of toast topped with buttery leeks, cooked crabmeat and cheddar cheese, served up for a quick weekend lunch



  • butter 30g, softened
  • leek 1 large, trimmed
  • wholemeal or wholegrain or soda bread 2 thick slices
  • English mustard powder ½ tsp
  • cooked crabmeat 125g, a mixture of brown and white
  • grated nutmeg a pinch
  • cheddar cheese 40g, grated


  • Step 1

    Melt half the butter in a small frying pan. Slice the leek into thin discs and toss in the hot butter. Season with lots of black pepper and fry gently for about 5 minutes until the leek is soft and translucent, stirring every now and then. Any excess liquid should have gone, but the leek should still be moist.

  • Step 2

    Meanwhile, heat the grill to hot. Put the bread on a baking tray and toast on both sides. Spread with butter.

  • Step 3

    Stir the mustard and crabmeat into the softened leek and add a little grated nutmeg. Cook until the mixture is warmed through, then distribute between the slices of toast. Scatter the cheese on top. Return to the grill for a few seconds until the cheese is melted and lightly brown. Slide onto 2 plates and serve hot.

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Nutritional Information

  • Kcals 410
  • Fat 24.9g
  • Carbs 24.1g
  • Fibre 4.4g
  • Protein 23.8g
  • Salt 1.57g