Tomato Crab Toast
Chef, author and food photographer James Strawbridge has come up with his version of tomato toast.
Ingredients – Serves 2
Warm your flatbreads for 3-4 mins under a grill and preheat a large non-stick frying pan.
Cook the sliced tomato, satsuma, spring onion, tarragon, capers and garlic in a pan
with olive oil for 2-3 mins on a high heat. Then add in the pomegranate molasses red chili and season with salt. Add the crab meat for a final 30 secs to warm through and serve the hot salad on your grilled flatbread.
Garnish with crispy onions and caviar. Serve warm and drizzle with a little extra chilli
oil at the table if you like your crab spicy.
With thanks to James Strawbridge
These recipes have been created by James Strawbridge, chef, author and food photographer
Find out more here
Visit Strawbridge Kitchen here