RECIPE / RALPH SCHELLING

Crab toast with lemon aioli

Swiss chef Ralph Schelling shares a secret time-saving snack that feels fancy but takes mere minutes to make. Perfect for those in a rush or reluctant (let’s call them crabby) cooks. The only ingredient you’re not likely to have to hand is the crabmeat but a quick trip to your fishmonger will soon sort that. Enjoy.

• Ingredients: Serves 4 as a snack
• 1 garlic clove, diced
• 3 tbsps olive-oil mayonnaise
• 1 lemon
• 4 slices of bread
• 5 tbsps of olive oil
• 350g cooked crabmeat (white and brown)
• Bunch of chopped dill
• Toasted chilli flakes
• Salt and pepper to taste

• Method
• 1. Preheat the oven to 175C. To make the aioli, add the diced garlic clove to the mayonnaise with the juice of half a lemon and grated zest, then set aside.
• 2. Brush the slices of bread with olive oil and put them in the oven on a baking tray until they’re crisp (about 10 minutes).
• 3. Season the crabmeat with the remaining olive oil, salt, lemon juice, dill and toasted chilli flakes.
• 4. Spread the spiced crabmeat evenly on the toast, add the few remaining drops of lemon juice and salt and pepper to taste and serve with the lemon aioli.