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Crab on toast with lime, cumin and samphire

Bright lime zing meets tender crab, creamy and perfectly salty.
Warm, crisp sourdough topped high with cumin-samphire freshness.
A quick, vivid bite that tastes like summer on toast.

breakfast ⏱ 25 min 390 kcal / portion 34.0 g carbs / portion (estimated) crustaceansglutenmilkmustard 🔗 Original source

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Crab on toast with lime, cumin and samphire
v4 · rb0e705f985 20260727Z1751 2 pieces lime 100 g samphire 1 piece garlic ½ tsp cumin seed sea salt to taste 4 pieces sourdough slice 25 ml olive oil 🔪 shave lime peel into wide strips, then cut lime into wedges 🔪 grate lime zest, then juice limes to get about 1.5 tbsp 🔪 ⏱ 2 h mix samphire, shaved lime peel, lime juice, half the garlic clove, and quarter-teaspoon cumin, then pickle for at least an hour 🔪 combine crab meat with soured cream, grated lime zest, an eighth of a teaspoon of cumin and an eighth of a teaspoon of salt 🍳 toast sourdough until crisp and golden-brown 🔪 lightly rub each toasted slice on one side with remaining half garlic clove, then drizzle with olive oil per slice 🔪 remove and discard lime peel and garlic from pickle, then stir in remaining tablespoon olive oil, chilli, and sprouting herbs 🍳 pile a quarter of the pickle mix over each toast, then top with crab mix 🍳 sprinkle flaked salt and remaining cumin over each toast and serve with lime wedges on the side Crab Toast 🎉 200 g crab meat 60 g soured cream 1 piece green chilli 40 g sprouting herb 0.1 pieces 0.1 pieces 50 g shaved peel · 0.1 pieces half · 0.33 pieces quarter tsp · ⅛ tsp eighth · ⅛ tsp eighth · 0.25 pieces crab meat, soured cream eighth green chilli, sprouting herb half tsp per slice · 12 ml remaining tbsp · 12 ml olive oil remaining cumin · ¼ tsp cumin seed pinch salt sea salt quarter pickle lime wedges
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Preparation steps

  1. shave lime peel into wide strips, then cut lime into wedges
  2. grate lime zest, then juice limes to get about 1.5 tbsp
  3. mix samphire, shaved lime peel, lime juice, half the garlic clove, and quarter-teaspoon cumin, then pickle for at least an hour up to 2 hours
  4. combine crab meat with soured cream, grated lime zest, an eighth of a teaspoon of cumin and an eighth of a teaspoon of salt
  5. toast sourdough until crisp and golden-brown
  6. lightly rub each toasted slice on one side with remaining half garlic clove, then drizzle with olive oil per slice
  7. remove and discard lime peel and garlic from pickle, then stir in remaining tablespoon olive oil, chilli, and sprouting herbs
  8. pile a quarter of the pickle mix over each toast, then top with crab mix
  9. sprinkle flaked salt and remaining cumin over each toast and serve with lime wedges on the side

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