These Fresh Crab Toasts were created by chef Clodagh McKenna in association with The National Dairy Council. These easy canapes are served with a spiced yoghurt – showing the flavour and diversity of cooking with Irish dairy produce. Serves 4 Ingredients: – 4 slices sourdough bread, toasted For the crab – 220g fresh cooked crabmeat – 2 scallions, thinly sliced