Crab, Lemon & Herb Tartines

Cooking time
Serves2-4 people
Crab, Lemon & Herb Tartines

Tartines are French open sandwiches, and for this bright, summery spin we’ve used golden toasted slices of organic seeded sourdough topped with a cool creamy mix of fresh crab, lemon chives and crème fraîche. Perfect for a light lunch, or quarter the toast to make mini tartines for serving with drinks.


  • 1 lemon
  • A handful of chives
  • 100g crème fraîche
  • 100g white Cornish crab meat
  • Sea salt
  • Freshly ground pepper
  • 4 thick slices of seven seeded sourdough

Prep: 15 mins | Cook 2-3 mins

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1. Finely grate the zest from half the lemon into a mixing bowl. Finely chop the chives and add most of them to the bowl (keep a pinch back for garnishing). Add the crème fraîche and most of the crab meat (keep a little back for garnishing).
2. Season with a pinch of salt and pepper and stir together to mix. Taste and add a pinch more salt or pepper if you think it needs it.
3. Toast the slices of bread till golden. Spoon the crab, lemon and herb crème fraîche over the toast. Top with the chives and any remaining crab meat. Pare a little extra zest off the lemon and sprinkle over the top. Serve with wedges of lemon on the side for squeezing.
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