Crab on toast, the only way.

Crab on toast is brown meat spread edge to edge on toasted sourdough, with white meat forked loose on top. Cayenne, lemon, chives.

How much crab do you need per person?

Allow 100g of dressed crab per person, asked for as equal parts brown and white meat, kept separate. Sourdough, a day old.

How do you make crab on toast?

Toast the sourdough until it is just stiff. Spread the brown meat edge to edge. This is the foundation, so do not skimp. Pile the white meat on top, forked loose.

Why does the brown meat go on first?

Brown meat is the rich, savoury part of the crab and it carries the flavour. Spread underneath, it seasons every bite. White meat is sweet and delicate and belongs on top where you can taste it whole.

How do you finish it?

A faint dusting of cayenne. A squeeze of lemon. Snipped chives, coarsely. Eat standing up.

Shop this recipe: brown crab, the deli counter and what is on the counter today. Order by 1pm for next day delivery across west and south west London, or collect the same day in Barnes.