Celebrity Chef Gary Mehigan has teamed up with Bombay Sapphire to create dishes that are a perfect match with gin.


  • 1 day old sourdough loaf, cut on the diagonal in 4mm thick slices

  • Olive oil for brushing

  • Sea salt flakes

  • 500gm cooked crab meat

  • 1 cup (250ml) Lemon Mayonnaise (see Extras)

  • 1 avocado, halved, deseeded and peeled, cut into 1mm cubes

  • ¼ cup (40g) Dukkah

  • Mircoherbs and extra virgin olive oil to serve

  • To make lemon mayo

  • 1 x 60g free-range egg

  • 1 tbs Dijon mustard

  • 2 tsp of lemon juice

  • Table salt

  • 300ml olive oil


  • 1.

    Brush both sides of the sourdough slices with a little olive oil and place on baking trays, Season with a little salt and bake for 10-12 minutes or until crisp and golden. Set aside.

  • 2.

    Drain the crab on paper towel and pick out any shell, then place in a small bowl with the mayonnaise and gently combine.

  • 3.

    Pile each slice of toast with the crab mixture on top of each toast. Dot with avocado and sprinkle with Dukkah. Garnish with microherbs, drizzle with extra virgin olive oil if using and serve immediately.

  • For the crab toasts:

  • 1.

    Blend the egg, mustard, lemon juice and ½ tsp salt in a small blender until light and frothy.

  • 2.

    Add half the oil and blend until creamy. Add the remaining oil and continue blending until creamy.

  • 3.

    This will keep, closely covered with plastic film, in the fridge for up to 5 days.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 327kj
  • Fat Total 27g
  • Saturated Fat 4g
  • Protein 7g
  • Carbohydrate 13g
  • Sugar 1g
  • Sodium 364mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Makes approximately 30

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