Curried crab toast
25 minutes
Preparation time
10 minutes
Cooking time


1 x 200g packet cooked
crab meat
1 baguette, cut into 1cm slices
Olive oil

Curry mayonnaise

2 egg yolks
1 tsp Dijon mustard
1 tsp curry powder
1 lime, zest and juice
350ml vegetable oil

Pickled shallots

4 shallots, peeled and cut into
thin rings
200ml rice wine vinegar
200ml water
50g caster sugar
1 tsp sea salt flakes
1 tsp coriander seeds
12 black peppercorns

To serve

Micro coriander


  1. Pre-heat oven on Fan Plus at 170°C.
  2. Evenly spread baguette slices onto a perforated baking tray, brush both sides with olive oil and season with salt.
  3. Place tray on shelf position 3 and bake until golden, approximately 8-10 minutes.

Curry mayonnaise

  1. Place the yolks, mustard, curry powder, lime zest and juice into a bowl. Add a pinch of salt and whisk together.
  2. Slowly add oil, whisking continuously to form an emulsion. Check for seasoning.

Pickled shallots

  1. Place all the liquid ingredients into a saucepan. Bring to the boil and simmer for 5 minutes. Leave to cool on the bench.
  2. Dress the shallot rings with a little of the pickling liquid and season with a pinch of salt.

To serve

  1. Combine crab and 2-3 tablespoons of the mayonnaise, check seasoning.
  2. Place one tablespoon of crab mixture on the toasts. Top with pickled shallot rings and garnish with micro coriander.

Hints and tips

  • Extra garlic oil from the confit garlic for the roasted potatoes can also be used when toasting the bread.
  • If preparing the Lamb rack on the same day; you can borrow some of the pickling liquid from the pickled kohlrabi and simply mix this together with the shallot rings.
  • Toasts can be made in advance and stored in an air tight container.
  • Curry mayonnaise can be made in advance and kept refrigerated for up to 3 days.


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