Crab and leek on toast
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 30g butter, softened
- 1 large leek, trimmed
- 2 thick slices wholemeal or wholegrain or soda bread
- ½ tsp English mustard powder
- 125g cooked crabmeat, a mixture of brown and white
- a pinch grated nutmeg
- 40g cheddar cheese, 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.
