Tomato Crab Toast

Chef, author and food photographer James Strawbridge has come up with his version of tomato toast.

Ingredients – Serves 2

2 flatbreads, grilled

150g white crab meat

2 large tomatoes, sliced

4 spring onions, chopped

1 satsuma, peeled and sliced

2 tbsp pomegranate molasses

2 tbsp olive oil

2 large sprigs of tarragon, picked

1 tbsp capers

1 tsp finely chopped garlic

1 tsp red chilli

Handful of crispy onions to garnish

1 tbsp caviar [optional]

Generous pinch of sea salt 

 

Method

Step 1

Step 2

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.

Step 3

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.

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Shop Ingredients

W Harvey Handpicked White Crab Meat

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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