I recently had some of the best fresh crab i had eaten in Bridlington, Yorkshire but Cornish crab is equally good. Fresh crab is at its very best from April to October and this recipe from ” Sea and Shore” by Emily Scott is a simple but delicious way to serve it.
Ingredients
- 1 garlic clove peeled and crushed
- 2-3 tbsps good olive oil
- 4 slices sourdough bread
- juice and finely grated zest of a lemon then cut in half for squeezing
- 2 tbsps good-quality mayonnaise
- 250 g fresh white crab meat picked through to check for shell
- 100 g micro basil leaves
- sea salt and freshly ground black pepper
- rocket to serve
Servings:
Instructions
- Preheat the oven to 180 C, 160 Fan, Gas 4.
- Mix the garlic with the olive oil and brush the surface of the bread with the mixture. Place on a baking sheet and toast in the oven for a few minute until lightly golden and crisp.
- Combine the lemon zest, mayonnaise and crab meat. Stir through the micro basil leaves and season well.
- Spoon the crab mixture over each slice of bread and serve immediately with the rocket leaves and a squeeze or two of lemon juice.
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