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  • Seafood
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  • Starter
  • Foodforfriends
  • Seasonaleats
  • Yogurt


  • 4 servings

by Clodagh McKenna

Easter is a time of fine dining, feasting and catching up with friends! This recipe can be added to the mix of any get together, it serves well as a light seafood starter on Easter Sunday or as an entrée at a drinks party!

Step by Step (tick the boxes as you go)
  • 1 Mix together the crabmeat, sliced scallions, chopped fresh dill, lemon juice and zest in a bowl. Season with sea salt and freshly ground black pepper.
  • 2 Stir together the yogurt and crushed dried red pepper flakes in a small bowl and season with sea salt.
  • 3 Slice the sourdough toasts into quarters, spoon the crabmeat mixture on the toasts and drizzle the spiced yogurt on top. Sprinkle the remaining fresh dill on top.
  • 4 slices sourdough bread, toasted
For the crab
  • 220g fresh cooked crabmeat
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped fresh dill, plus more for serving
  • juice and zest of 1 lemon juice
For the spiced yogurt
  • 100ml plain yogurt
  • ½ tsp crushed red pepper flakes
  • sea salt and freshly ground black pepper