Warm crab roux on toast

This makes for four very well‑defined seasons, and produce with stunning flavours

• 40g butter
• 40g plain flour
• 250g double cream
• 1 tbsp dijon mustard
• 3 tbsp fresh breadcrumbs
• 1 large cock crab
• 100g gruyere cheese
• 3 tbsp chopped chives
• 1 bunch chopped spring onions
• 1 lemon
• 1 pinch salt
• 1 pinch cayenne pepper
• 3 egg yolks

Step 1
Pull the green flesh off the woody stalks and you're left with a versatile ingredient to season salads or garnish fish dishes.

Step 2
I use both the brown and white meat to maximise flavour and texture.

Step 3
Serve 6-8.

Step 4
Melt the butter in a saucepan.

Step 5
Add the flour and cook on a medium heat for 3-4 minutes to make a roux.

Step 6
In a separate pan, warm the double cream.

Step 7
Slowly add it to the cooked roux base and whisk over a medium heat.

Step 8
The sauce will become very thick.

Step 9
Keep on whisking over a low heat for 3-4 minutes.

Step 10
Remove from the heat and whisk in the dijon mustard and the fresh breadcrumbs.

Step 11
Cool for 10 minutes.

Step 12
whisk in the brown crabmeat and then fold in the picked white meat, grated cheese, chives and chopped spring onions.

Step 13
Season with salt, cayenne pepper and the lemon zest.

Step 14
Fold in the egg yolks and transfer this mix into a clean container.

Step 15
Place in the fridge, clingfilmed, until needed.

Step 16
When ready, under a medium grill, toast some bread – the posher the better but just sliced white will do.

Step 17
When the toast is done to your liking on both sides, remove it from the grill and spread the crab mix on top.

Step 18
Make sure that you go right to the edges and cover the crusts, or they will burn.

Step 19
Put the toast back under a medium grill and cook until it starts to brown and look amazing!

Step 20
Remove from the grill and serve immediately.