Crab and fennel bruschetta recipe
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A delicious seafood starter for a springtime weekend lunch. Satisfying and fresh, these crispy sourdough bruschettas are made with thinly sliced fennel, sweet crab, lemon and olive oil. Top tip: if you haven't any dill, use the fennel fronds instead.
See method- Serves 6
- Takes 20 mins
- 204 calories / serving
Ingredients
- 2 x 170g tins white crabmeat, drained (makes 240g, once drained)
- 1 lemon, finely zested and juiced
- 2 small fennel bulbs, trimmed and very finely sliced (fronds reserved)
- handful dill, chopped
- 45ml (3 tbsp) extra-virgin olive oil
- 6 slices sourdough bloomer
- 1 garlic clove, halved
Each serving contains
- Energy
- 855kJ 204.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 1.0g
- Sugars
- 2g
of the Reference intake
Carbohydrate 19.3gProtein 11.4gFibre 1.6g
Method
- Mix together the crabmeat, lemon zest and juice, fennel and its fronds (or dill) and 2 tbsp olive oil; season.
- Toast the sourdough bloomer slices on the grill or barbecue, until golden lines appear.
- Rub the toast with the cut sides of the garlicclove, then brush with the remaining olive oil.
- To serve, spoon the crab mixture onto the warm toast.
- See more Italian recipes
Birra Moretti L'Autentica and Birra Moretti Sale Di Mare are brewed in the UK. Birra Moretti Zero is brewed in the Netherlands. Birra Moretti Zero contains ≤ 0.05% ABV.
