Crab crumpets with brown butter and watercress
Prep time: 45 minsTotal time: 
Crab crumpets with brown butter and watercress
‘Crab is my favourite shellfish and here it’s served on quintessential English crumpets. Swap for shop-bought crumpets if you prefer.'
Prep time: 45 minsTotal time: 
Sally Abé
Sally Abé, who may be familiar from her winning stints on Great British Menu and judging duties on MasterChef, is the chef-proprietor at Teal in London's East End, a happy marriage of French bistro and modern British flair
Sally Abé
Sally Abé, who may be familiar from her winning stints on Great British Menu and judging duties on MasterChef, is the chef-proprietor at Teal in London's East End, a happy marriage of French bistro and modern British flair
Ingredients
For the crumpets
- 25g porridge oats
- 3 medium eggs
- 10g light soft brown sugar
- 175g self-raising flour
- 1 x 7g sachet instant dried yeast
- ½ tsp fine salt
- vegetable oil, to grease
For the crab mixture
- 200g white crab meat
- 100g mixed white and brown crab meat
- 2 tbsp mayonnaise
- 1 tsp dijon mustard
- juice of ½ lemon
- 1 tbsp chives, finely snipped
For the brown butter
- 75g unsalted butter
- juice of ½ lemon
To serve
- ½ x 80g pack watercress
Step by step
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Whizz the oats to a fine powder in a blender. Transfer to the bowl of a stand mixer, fitted with the paddle attachment, and add 100ml water and the remaining crumpet ingredients (except the oil). Mix on a high speed for about 3 minutes until you have a smooth batter. Transfer to a measuring jug.
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Arrange 8 non-stick crumpet rings on a baking tray, each with a square of baking paper underneath. Lightly oil the rings and line each with a strip of baking paper. Divide the batter evenly among the rings. Wrap the tray tightly in clingfilm, then leave to prove in a warm place for about 45 minutes or until the mixture has risen up the rings.
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Prepare a steamer with boiling water in the base. Uncover the crumpet rings. In batches, if necessary, carefully lift each crumpet ring, still on its baking paper, into the steamer basket(s). Cover with a lid and steam for 10 minutes. Set aside.
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Meanwhile, in a bowl, gently combine all the ingredients for the crab mixture. Season lightly.
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Melt the butter in a pan. Leave it to cook until it turns a nutty, speckled brown. Remove from the heat and carefully stir in the lemon juice.
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Toast 6 of the crumpets (see Kitchen tip) until golden and crisp – place under the grill if they don’t fit in your toaster. Spoon over the crab mixture and brown butter. Scatter with the watercress to serve.
Store the two leftover crumpets for 2-3 days, or freeze. Toast to serve.
