• 1 shallot (finely diced)
  • 75 g butter
  • 25 g flour
  • 150 ml cream
  • 225 g crab meat (fresh, frozen or tinned)
  • pinch cayenne pepper
  • salt and black pepper
  • 15 fingers of toast
  • squeeze lemon juice
  • 2 tblsp grated cheddar cheese
  • to garnish: sprigs of watercress or parsley


  • Melt 25g of the butter in a frying pan and fry the shallot slowly until it turns a light brown colour.
  • Remove from the heat and add the flour to the pan, stirring all the time until it’s well mixed.
  • Put back onto a low heat, add the cream and bring it to the boil.
  • Remove immediately and let cool.
  • In a small bowl, blend the remainder of the butter with the grated cheese until it forms a paste, adding enough paprika to get a good red colour.
  • Spread the crab mixture on the toast fingers, and put a little of the cheese paste on top of each.
  • Cut to bite size, and garnish on the serving dish with sprigs of parsley or bunches of watercress.