Crab Cocktail with Sun Dried Tomatoes & Toasted Sourdough

Prep time: 10 minutes Skill level: Competent Cook Recipe by: Rob Green

Perfect to impress someone over brunch, and quick to put together – this crab cocktail dish is simple to make and tastes fantastic. Fresh and luxurious – it’s a great way to try new seafood species. 

Rob Crab 770X600

The method

For the tomatoes 

  • Pre heat oven to 95®c.
  • Place the tomatoes onto a nonstick baking tray, season with salt, pepper and a little olive oil.
  • Bake in the oven for around 7 hours, until the tomatoes are shriveled and feel dry. 

For the brown crab mayonnaise 

  • Place all the ingredients in a food processor and blend until smooth.
  • Decant into a plastic squeeze sauce bottle. 

For the white crab 

  • Place all the ingredients in a mixing bowl and combine together using a fork.
  • Add the seasoning to taste. 

To serve 

  • Drizzle a little olive oil onto the bread and place on a hot griddle or under the grill until toasted.
  • Wash and place 2 lettuce leaves onto the toasted sourdough. Slice the tomatoes into thin shards and sprinkle onto the lettuce and around the plate.
  • Using dessert spoons shape the white crab meat mixture into ovals and place two per portion on top of the lettuce.
  • Using the plastic bottle, dot blobs of the brown crab mayonnaise around the plate.
  • Garnish with the baby herb shoots.