Brown Crab on Toast Recipe

This might be my favourite on-toast combination. You can’t beat a crab sandwich, but a piece of toasted sourdough with a huge pile of seasoned crab meat is pure indulgence. Buy the best brown crab meat you can find. Portland shellfish is, in my opinion, the finest I’ve tasted. Buy the Quern sourdough loaf from this recipe here.

Serves 4


  • 4 slices of Quern sourdough

  • 250g freshly picked brown crab meat

  • 2 tbsp mayonnaise, homemade if possible

  • Juice of 1/2 lemon

  • 1 tbsp Worcester sauce

  • Pinch of cayenne

  • 5g chopped tarragon

  • Salt and pepper


  1. Add all the ingredients bar the Quern sourdough to a mixing bowl and stir together.

  2. Taste the crab, it should be rich and creamy, the mayonnaise helps this with a background warming kick. The lemon and tarragon give it that fresh tang to lift it off.

  3. Toast the sourdough and pile the crab on top. I like to serve it with some dressed leaves and a lemon wedge.

  4. Top tip: cut the toast into small pieces and serve as canapés. I did these for my brother George's wedding and they went down a treat.