Ralph Schelling GmbH
St. Andreas 7
6330 Cham, Switzerland
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Crab toast with lemon aioli

Swiss chef Ralph Schelling shares a secret time-saving snack that feels fancy but takes mere minutes to make. Perfect for those in a rush or reluctant (let’s call them crabby) cooks. The only ingredient you’re not likely to have to hand is the crabmeat but a quick trip to your fishmonger will soon sort that. Enjoy.

  • Ingredients: Serves 4 as a snack
  • 1 garlic clove, diced
  • 3 tbsps olive-oil mayonnaise
  • 1 lemon
  • 4 slices of bread
  • 5 tbsps of olive oil
  • 350g cooked crabmeat (white and brown)
  • Bunch of chopped dill
  • Toasted chilli flakes
  • Salt and pepper to taste
  • Method
  • 1. Preheat the oven to 175C. To make the aioli, add the diced garlic clove to the mayonnaise with the juice of half a lemon and grated zest, then set aside.
  • 2. Brush the slices of bread with olive oil and put them in the oven on a baking tray until they’re crisp (about 10 minutes).
  • 3. Season the crabmeat with the remaining olive oil, salt, lemon juice, dill and toasted chilli flakes.
  • 4. Spread the spiced crabmeat evenly on the toast, add the few remaining drops of lemon juice and salt and pepper to taste and serve with the lemon aioli.


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