By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Dressed crab and caviar on toast is the upgrade to plain crab on toast. Same architecture, more luxury. The crab handles the volume, the caviar handles the salt-pop top note, and the buttered sourdough holds it all together.
Key Takeaways
- 60/40 white-to-brown crab meat ratio
- Use proper sourdough, never supermarket pre-sliced
- Cold butter on hot toast, then crab, then caviar
- 12g of [Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per slice
- Build to order, eat fast
The Ingredients
Serves 2
- 2 thick slices sourdough
- 30g cold unsalted butter
- 100g fresh white crab meat
- 60g fresh brown crab meat
- 1 tbsp full-fat mayonnaise
- Juice of 1/2 lemon, plus zest
- 1/2 small fresh red chilli, finely chopped
- 25g Royal Oscietra
- 1 tbsp finely chopped chives
- Sea salt and black pepper
The Method
Step 1: Toast and Butter
Toast the sourdough until deep golden. Spread cold butter generously while still hot.
Step 2: Mix the Crab
Mix white and brown crab meat with mayonnaise, lemon juice, lemon zest, chilli, salt, and pepper. Don't overmix.
Step 3: Pile the Crab
Spoon the crab generously onto each slice of toast. Around 80g per slice.
Step 4: Top with Caviar
Wait 30 seconds for the toast to cool. Spoon 12g of caviar on top of the crab. Scatter chives. Crack pepper. Serve immediately.
Tips
Don't skip the brown meat. Brown crab meat is where the flavour lives.
Cold butter, hot toast. Two distinct layers.
Lemon juice and zest both. Juice brightens, zest aromatises.
Don't pre-build. Toast goes soggy under crab and caviar within 5 minutes.
Variations and Pairings
With Beluga: 20g of Beluga XXL per slice.
With avocado: Layer of mashed avocado below the crab.
Asian style: Replace parsley with coriander and add fish sauce.
Wine pairing: Sancerre, Albariño, or champagne.
For more crab dishes, see our crab on toast and potted crab recipes.
Frequently Asked Questions
How much crab per person?
80g per slice (160g per person if 2 slices). For starter portions, 60g per slice.
Can I use tinned crab?
Inferior result. Pasteurised tinned crab lacks sweetness. Fresh from a fishmonger is the proper choice.
What's the right bread?
Proper artisan sourdough with a crisp crust. Avoid pre-sliced supermarket bread.
How much caviar per slice?
12-15g per slice. Less feels stingy on this rich format.
Further Reading
Dressed crab and caviar on toast is the lunch that turns a Saturday afternoon into something properly indulgent. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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