Shell Yeah! Recipes for Easter Weekend, Vol 2.
Low-effort luxury with a seaside twist.
Our Easter recipes continue. If you’re looking to kick off Easter lunch with something light but luxurious, crab on toast with blood orange and fennel salad makes a stunning starter. The sweet crab meat, sharp citrus, and delicate fennel create a bright, elegant plate that tastes like spring – without demanding too much effort in the kitchen.
Then, when the feasting is done and you’re deep in the soft lull of the long weekend, eggs with anchovy butter is the kind of lazy-day dish that feels like a little secret indulgence. Rich, salty, and silky-smooth, it’s made for scooping up with good bread and eating slowly, maybe with coffee in hand and not much else on the agenda.
Crab on Toast with Blood Orange & Fennel Salad
Ingredients
- Fresh or tinned crab meat, roughly smashed
- 2 tbsp mayonnaise
- ½ tsp Dijon mustard
- 1 small fennel bulb, thinly sliced
- Juice of half a lemon
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped (divided)
- ¼ blood orange or grapefruit, peeled and segmented (optional)
- 2 slices White Country Sourdough, toasted
- Salt and pepper
Method
- In a bowl, mix the crab meat with mayonnaise, Dijon mustard, and 1 tablespoon of parsley. Season to taste with salt and pepper.
- Toast the sourdough slices until golden and crisp.
- Spoon the crab mixture generously over each slice of toast.
- For the salad, toss the fennel with olive oil, lemon juice, the remaining parsley, salt, and pepper. Add blood orange or grapefruit segments, if using.
- Serve the toast alongside the salad for a fresh, bright contrast.
Eggs & Anchovy Butter on Toasted Sourdough
Ingredients
- 2 eggs
- Salted butter
- Tinned anchovies
- Chives, finely chopped
- 2 slices White Country Sourdough, toasted
- Salt and pepper
Method
- Soft boil the eggs for 6 minutes, then cool slightly and peel.
- Toast the sourdough slices.
- Generously butter one side of each toast slice.
- Lay anchovies across the buttered toast to cover fully.
- Halve the soft-boiled eggs and place one on each slice.
- Sprinkle with chopped chives and season with salt and pepper.
