Crab and leek on toast
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 30g buttersoftened
- 1 large leektrimmed
- 2 thick slices wholemeal or wholegrain or soda bread
- ½ tsp English mustard powder
- 125g cooked crabmeata mixture of brown and white
- a pinch grated nutmeg
- 40g cheddar cheesegrated
Nutrition: per serving
- kcal410
- fat24.9g
- carbs24.1g
- fibre4.4g
- protein23.8g
- salt1.57g
Method
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.
