Simple crab bruschetta

Simple crab bruschetta

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(1 ratings)

Prep: 10 mins Cook: 10 mins

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 and extra info

Nutrition: per serving

  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g mixed white and brown crabmeat (we used Cornish Fifty Fifty)
  • 2 lemons, 1 zested and juiced, 1 cut into wedges to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ tsp chilli flakes
  • 50g Greek yogurt
  • 150g bag mixed radishes, roughly chopped
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • handful parsley, leaves picked
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  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.

  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.

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Comments, questions and tips

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17th Apr, 2017
2.55
The crab topping had a good lemony flavour - I used about half of a fresh red chilli. However, it was a bit sloppy so for me would have been better with less brown crab meat. The 'roasted' bread was OK but very crisp, particularly on the crust making it a bit of a tooth challenge. So would do the topping again with a few changes and regular toasted bread .
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