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Crab and leek on toast

Name: Crab and leek on toast
Total time: 20 min
Ingredients: 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

20 minutes
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

Published: December 19, 2014 at 2:32 pm

Ingredients

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

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.