- Serves: 8
- Cook Time: 20 minutes
- Prep Time: 25 minutes
- Effort: medium
For the Southern Biscuts:
- 225 g plain flour
- 2 tsp sugar
- 3 tsp baking powder
- half tsp salt
- 225 g chilled butter
- 250 ml buttermilk
For the crab mixture for the toast:
- 450 g crab meat, (thawed if frozen), half white and half dark meat
- 115 g butter, softened
- 115 g good mayonnaise
- 1 tbsp dill, finely chopped
- 1 clove garlic, very finely chopped
- quarter tsp ground nutmeg
- quarter tsp cayenne pepper
1. First make the Southern biscuits. Preheat the oven to 200ºC/gas 6. In a mixing bowl sift the flour, sugar, baking powder and salt together. Using a broad-bladed knife mix the butter into the flour mixture until it resembles coarse meal.
2. Slowly add the buttermilk a little at a time until the dough holds together, using only as much milk as required. Place the dough onto a floured board and knead lightly for 1 minute.
3. Form the dough into a ball and roll out to the thickness of half a cm. Cut into rounds using a wine glass or a 5 cm biscuit cutter.
4. Place the biscuits onto a greased baking sheet. Bake for 10 minutes or until golden. Cool on a wire rack and slice in half.
5. While the biscuits are cooling make the Maryland crab mixture. Preheat the oven to 230ºC/gas 8. Mix together the dark crabmeat with the softened butter, mayonnaise, dill, garlic, nutmeg and cayenne pepper, blending together well.
6. Gently fold the white crabmeat into the mixture, taking care not to over-mix. Spread a layer of crabmeat over the halved biscuits. Place on a baking sheet and bake for 10 minutes until golden. Serve at once.
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