Crab & cucumber crumpets

Spruce up crumpets with a creamy crab, cucumber and dill topping. It’s ready in 15 minutes, making it ideal for a Christmas starter or light lunch

  • Prep:15 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 154
  • fat 4g
  • saturates 3g
  • carbs 18g
  • sugars 0g
  • fibre 2g
  • protein 11g
  • salt 1.6g


  • ½ cucumber, peeled, halved, deseeded and cut into thin strips
  • 150-200g picked crabmeat (all white meat, or a mix of white and brown, if you like)
  • 1 tbsp crème fraîche
  • squeeze of lemon juice
  • 1 tsp chopped dill
  • 4 crumpets


  1. Tip the cucumber into a colander, sprinkle with salt and leave to drain for 10 mins.

  2. Tip the crabmeat into a bowl with the crème fraîche and lemon juice. Season. Squeeze the strips of cucumber to remove any excess water, then mix with the dill. Toast the crumpets, then top with the crab mixture, a small tangle of cucumber strips and a few extra dill sprigs.

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