Emily Scott’s Cornish crab, toast and mayo
- Published: 15 May 24
- Updated: 15 May 24
Cornwall-based chef Emily Scott’s recipe for crab on toast is delightfully simple but special, enriched with just a little lemon and garlic.
“Port Isaac crab is a delicious sustainable catch and is some of the finest shellfish you will find around the rocky shores,” says Emily. “Crab is at its best from April to October. These crab bruschetta make lovely little plates to share.”
Emily Scott a guest chef at Pub in the Park this summer – Tom Kerridge’s music festival for food lovers, which is popping up in four locations: Marlow (16-19 May), Chiswick (28-30 June), Reigate (12-14 July) and St Albans (6-8 September). Discover our all-star collection of Pub in the Park chef recipes, including dishes by Angela Hartnett, Atul Kochhar and Rick Stein – and buy tickets direct from Pub in the Park. We’ll see you there!
Photograph by Emma Bourton.
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Serves 4 -
Hands-on time 15 min
Nutrition
- Calories
- 276kcals
- Fat
- 15g (1.6g saturated)
- Protein
- 16g
- Carbohydrates
- 18g (0.7g sugars)
- Fibre
- 1.2g fibre
- Salt
- 0.9g