Ingredients
225g White Cornish crab meat – picked and cleaned from any pieces of shell
6 Tablespoons of low fat natural yoghurt
1 Tablespoon chives – finely chopped
2 Pinches of cayenne pepper
1 Pink grapefruit – juiced
4 Wholemeal bread rolls
100Ml Farrington’s “Mellow Yellow” rapeseed oil
Salt
Preparation
Place the grapefruit juice in a saucepan and bring to the boil.
Simmer the grapefruit juice gently and reduce the quantity by half.
Remove from the heat and pass through a fine sieve, then leave to cool to room temperature.
Mix the Cornish crab meat, the chopped parsley, natural yoghurt and cayenne pepper together.
Add the reduced pink grapefruit juice to taste, to the crab mixture and mix in thoroughly.
Check the seasoning.
Refrigerate the crab mixture.
Slice the wholemeal rolls into thin slices and place on a baking tray.
Drizzle the sliced wholemeal rolls with the rapeseed oil.
Place the sliced rolls in a pre heated oven at 180c for 12-15 minutes until golden brown.
Remove the sliced bread from the trays and leave to cool to room temperature.