Crab Madame & Crab Monsieur

This is such a fabulous brunch dish; truly decadent; rich, creamy and full of delicious crab meat and yet aside from a few processes it's not hard to create well at home. 

Also it is still very much do-able if you're following Slimming World as I am which is a massive bonus as it feels like such a treat. If you use your Healthy Option A's for the reduced fat Cheddar and milk for the bechamel sauce and Healthy Option B for a slice of wholemeal bread then this will work out at 7 syns per portion. 

Crab Madame & Crab Monsieur

The below serves four. 

Here's how:

For the toasts:

• 5 slices wholemeal sliced bread
• Flora Light

For the bechamel (white) sauce:

• 1 tbsp Flora Light
• 1 tbsp plain flour
• 200ml semi skimmed milk
• Pinch salt
• Pinch black pepper
• Nutmeg 
• 2 tbsp double cream

For the crab mixture:

• 400g crab meat (I use a mixture of white and brown crab)
• 2 tsp Dijon mustard
• 1/2 tsp paprika
• Handful dill
• Squeeze of lemon juice
• Pinch of salt
• Pinch of black pepper

Everything else:

• More dill to taste and garnish
• 70-80g reduced fat Cheddar
• 4-5 eggs (I don't eat eggs so mine was a Crab Monsieur)

Firstly you need to get two large pans on the hob on a low heat.

Now take the slices of wholemeal bread, and spread over just a slither of the Flora Light onto each, quite minimal to keep the calories down but enough so when added to one of the pans, it will take on a lightly golden toasted colour. Add each slice to the same pan, in batches of 2-3 and toast on each side then place into a baking tin. 

For the bechamel or white sauce; in the other pan, melt the 1 tbsp Flora Light, and once completely melted add the 1 tbsp plain flour and mix well with a wooden spoon or if it's clumping up you may need to use a whisk. Once combined into a kind of paste, add the milk and stir continuously for a few minutes until a sauce is formed. Season with a pinch each of salt and pepper and grate in some nutmeg. Cook this down for five minutes or until the sauce begins to thicken up and become quite glossy. Remove from the heat and stir in the double cream which will add to the glossiness and help to elevate your bechamel to a more luxurious, rich sauce. Set aside off the heat for now. 

For the crab, pour all of the crab meat into a mixing bowl. Stir in the Dijon mustard and squeeze over a little lemon juice. Add the paprika and season. Roughly chop the dill fronds and stir through until combined. Stir in 2 tbsp of the bechamel sauce too. 

Now take the crab mixture and spoon an equal amount onto each slice of wholemeal bread in the baking dish then spread across each until they are covered. Top each one with the remaining bechamel sauce. 

Finally add some of the grated reduced fat Cheddar onto each of the toasts and place into the oven for ten minutes. Set a timer for 7 minutes and then it will be time to fry the eggs for 3 minutes exactly and keep sunny side up (don't fry the yolk!). I fry these in just a couple of sprays of Fry Light. 

Remove the Crab toasts from the oven and place onto a board, or serving dish. Add a few additional dill fronds if you wish,  and a final sprinkling of black pepper and then use an egg slice to place an egg on top of each Crab Madame or keep it plain for a Crab Monsieur. Enjoy!

Crab Monsieur

If you're a fan of brunch-style dishes; here are ten more you may like:

• Shakshuka - Spicy Tomato & Pepper Baked Eggs
• Smoky Sausage & Bean One Pot
• Tomato & Feta Baked Eggs
• Healthy Cheese & Veggie Omelette Muffins
• Smoky Chorizo Beans on Toast
• Best Avocado on Toast
• Berry Yoghurt Pancakes
• Herby Courgette & Feta Fritter Cakes
• Creamy Mushrooms on Toast
• Deep Fried Halloumi with Chunky Guacamole