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.
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.