These crispy toasts can be served as a starter or as a good savoury snack to hand around with drinks. Traditionally the toasts are deep-fried in oil, but in this healthy version they are baked in a hot oven until crisp and golden.
Preheat the oven to 200 degrees C. For the topping, place the prawns, flaked crab meat, spring onions, garlic, red capsicum, lemon rind, cayenne pepper and thickened cream into a bowl and mix all the ingredients together well to make a spreadable paste. Season with pepper and set the mixture aside until ready to cook. (If you want to prepare the mixture ahead, it can be kept in the refrigerator for 4 hours.)
Beat together the cream and egg until smooth. Dip the slices of multigrain bread in the mixture to coat both sides well, then place the bread on a greased baking tray. Spread the prawn and crab topping evenly over the bread, spreading right up to the edges.
Lightly brush the remaining egg and cream mixture over the surface of the prawn and crab topping and sprinkle evenly with the sesame seeds.
Bake the toasts for 20–25 minutes or until they are crisp and golden-brown. Cut each slice of toast into 8 small triangles and serve immediately, while still hot, garnished with shredded spring onions.