Crab on toasted spelt with soft boiled eggs and salsa verde recipe | delicious. magazine
Creamy crab and a fresh herby salsa verde take egg on toast to a new level in Simon Hulstone's recipe for a fancy, but easy, dinner party starter.
Ingredients
- 4 medium free-range eggs (we like Clarence Court)
- 4-8 slices (depending on size) spelt and honey bread or similar, plus 1 slice extra if needed
- For the white crabmeat
- 200g fresh handpicked white crabmeat
- 50g fresh mayonnaise
- 50g fresh chives, finely chopped
- For the brown crabmeat
- 200g fresh brown crabmeat
- Finely grated zest 1 lemon
- For the salsa verde
- 1 garlic clove, chopped
- 50g fresh flatleaf parsley, roughly chopped
- 25g fresh tarragon, roughly chopped
- 25g fresh basil, roughly chopped
- 25g capers in brine, rinsed and chopped
- 5 anchovies in oil, drained and roughly chopped
- 75ml best quality extra-virgin olive oil
- Juice 1 lemon
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