Crab toastie - delicious. magazine

Ingredients

• 125g scallops, defrosted if frozen
• 100g cooked brown crabmeat
• 75g free-range egg whites (from approximately 3 eggs)
• 50ml double cream
• Finely grated zest 1 lemon, plus a little juice
• 75g cooked white crabmeat
• Large pinch finely chopped chives, plus extra to serve
• 6 slices white bread
• 1 tbsp vegetable oil
• Knob of unsalted butter
• Specialist kit
• Piping bag with a 1-2cm nozzle/hole