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

Ingredients

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

Method

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