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Simple crab bruschetta

Simple crab bruschetta

A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 6 as a starter

This easy Spring starter is perfect for the beginnings of an Easter feast. Thick slices of sourdough, crab and crunchy radishes make a fresh, zesty starter

Nutrition: per serving
NutrientUnit
kcal287
fat9g
saturates2g
carbs35g
sugars2g
fibre2g
protein15g
salt1.1g
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Ingredients

  • 6 large slices sourdough
  • 3 tbsp olive oil , plus extra for drizzling
  • 200g mixed white and brown crabmeat (we used Cornish Fifty Fifty)
  • 2 lemons , 1 zested and juiced, 1 cut into wedges to serve
  • ½ tsp chilli flakes
  • 50g Greek yogurt
  • 150g bag mixed radishes , roughly chopped
  • handful parsley , leaves picked

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Brush the bread on both sides with oil, then roast on the top shelf of the oven for 10 mins until golden and crisp.

  • STEP 2

    Mix together the crabmeat, lemon juice and 1/2 the zest, the chilli, yogurt and most of the radishes with some seasoning. Spoon the mixture onto the toasts, then top each with the leftover radishes, parsley and scatter over the remaining lemon zest. Season with pepper, drizzle with olive oil and serve with lemon wedges.

Recipe from Good Food magazine, April 2017

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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