Bloody Mary crab brioche bites
Makes: 14
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Bloody Mary crab brioche bites
A bite-sized burst of flavour, these crab toasts take their inspiration from the classic cocktail
Makes: 14
Prep time: 25 minsTotal time: 
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Nutritional information (brioche bite)
Calories
79Kcal
Fat
5gr
Saturates
1gr
Carbs
5gr
Sugars
1gr
Fibre
0gr
Protein
4gr
Salt
0.2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- about 325g unsliced brioche (from a 400g loaf)
- 1 tbsp olive oil
- 200g white crab meat (we used The Good Tide Seafood Co.)
- 2 sticks celery, very finely diced
- pinch of cayenne pepper, to serve
- salad cress, to serve
For the Bloody Mary mayo
- 60g mayonnaise
- ½ tsp tomato purée
- zest of ½ lemon, plus ½ tsp juice
- ½ tsp Worcestershire sauce
- a few drops of Tabasco
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5. Cut the brioche into 2cm-thick slices (you should get seven slices). Use a 5cm cutter to stamp out 2 rounds from each slice. Place on a baking tray, brush both sides with the oil and bake for 10-12 minutes, until golden. Transfer to a serving plate to cool for a few minutes.
- Meanwhile, combine all the ingredients for the mayo in a bowl. Gently fold in the crab and celery until combined. Season to taste.
- Spoon a heaped teaspoon of the crab mixture onto each disc of brioche, then top with a pinch of cayenne and snipped salad cress.
