Crab & cucumber crumpets

Barney Desmazery4Source

christmas starter crab crabmeat crumpets cucumber

Ingredients

½ cucumber peeled, halved, deseeded and cut into thin strips

150-200g picked crabmeat (all white meat, or a mix of white and brown, if you like)

1 tbsp crème fraîche

squeeze of lemon juice

1 tsp chopped dill

4 crumpets

Method

Tip the cucumber into a colander, sprinkle with salt and leave to drain for 10 mins.

Tip the crabmeat into a bowl with the crème fraîche and lemon juice. Season. Squeeze the strips of cucumber to remove any excess water, then mix with the dill. Toast the crumpets, then top with the crab mixture, a small tangle of cucumber strips and a few extra dill sprigs.