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CRAB and go

Rick Toogood says his picnic-perfect crab toast with wild garlic, asparagus and walnuts is a summer delight

Hosts with the toast: Katie and Rick Toogood

This is a seasonal twist on a delicious dish that we serve in our Padstow restaurant, Barnaby’s. The crab is caught by our friend and local fisherman Johnny Murt, and hand-picked by his dad, Maurice. Even if you’re not by the sea, crab, wild garlic and asparagus are abundant at this time of year and are so easy to get hold of in the UK at the moment — it’s great to make the most of such wonderful ingredients.

Ingredients (serves 2)

4 spring onions, roughly chopped
70g asparagus, roughly chopped
150g white crab meat
Small handful of parsley, roughly chopped
Small handful of wild garlic, roughly chopped
Zest of half a lemon
Salt and pepper
100g brown crab meat
2 tbsp plain yoghurt
2 thick slices of sourdough
1 handful of walnuts, toasted and roughly chopped

Crab toast with wild garlic, asparagus and walnuts

1. In a frying pan, heat a little olive oil to a medium heat and gently fry the spring onion and asparagus until there’s a little colour on them, around 4-5 minutes, and set to one side.

2. Once cooled, add to a mixing bowl with the white crab meat, parsley, wild garlic, lemon zest and a pinch of salt and pepper.

3. In a separate mixing bowl add the brown crab meat, yoghurt and a pinch of salt and pepper, and mix thoroughly.

4. Bring the same pan you fried the asparagus and spring onion in back to a medium heat and toast the sourdough for about 4 minutes on each side.

5. To construct, spread the brown crab mix over the bread and top with the white crab meat. Sprinkle over the walnuts and garnish with optional extra parsley, wild garlic and some fresh lemon.