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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

crab on toast

Before we get stuck into the deep, earthy flavours of autumn, we’re keeping it light this week with two September ingredients that feel like a last hurrah for the summer. Pick up a pot of fresh Irish crab meat from your fishmongers or good supermarket to create an indulgent toasty snack.

Crab on Toast


Serves 2

Prep time: 10 minutes


4 slices of sourdough (or your favourite toasting bread)

4 heaped tablespoons of mayonnaise

1 orange

200g of crabmeat

1 avocado

Half a lime




  1. Start by toasting your bread.
  1. Meanwhile, grate the zest of half your orange into your mayonnaise. Slice the orange in half and squeeze in 1 tablespoon of orange juice. Mix well.
  1. When your toast is ready, smear a little bit of orange mayonnaise on the toast. Top with the crabmeat.
  1. In a small bowl, mash the avocado flesh with a fork until smooth. Squeeze in the juice of half a lime, and a generous pinch of salt and pepper. Mix well before adding a spoonful to the crab on toast.
  1. Top with another dollop of orange mayonnaise. Finish with a final grating of orange zest, and a pinch of salt and pepper.

This recipe first appeared in The Irish Independent on September 10th 

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