Name: Crab and radish bruschetta with radish cress
Ingredients: 4-6 big slices of sourdough; 4 tbsp olive oil; coarse sea salt; 800g radishes; salt and white pepper; 500g white crab meat; 150g sour cream; 1 tbsp dijon mustard; 2 tsp mayonnaise; 2 tbsp chopped chives; 2 limes, juiced

Crab on toast with lime, cumin and samphire

Starter Canape / Party food

Serves 4 - 6

The mild sweetness of crab, paired with the gentle bitterness of radish, is a combination we can't resist - the excuse of needing to taste often ends up with little left for anyone else. If you have more self-restraint, use this mix to top a bruschetta for a starter or a pre-dinner bite, as here, or turn into an opulent salad by serving with boiled waxy potatoes, capers and watercress, and dressing with olive oil.

Ingredients

4-6	big slices of sourdough
4 tbsp	olive oil
	coarse sea salt
800g	radishes
	salt and white pepper
500g	white crab meat
150g	sour cream
1 tbsp	dijon mustard
2 tsp	mayonnaise
2 tbsp	chopped chives
2	limes, juiced

Method

Preheat the oven to 180C/350F/ gas mark 4. Spread the bread on a flat tray, brush with oil and sprinkle with salt. Bake for 12 minutes, until golden, remove and allow to cool.
On a coarse cheese grater, grate the radish into a fine sieve and add half a teaspoon of salt. Mix, then leave for half an hour. Squeeze the radish to remove as much liquid as possible and transfer to a bowl. Add the remaining ingredients, stir and season to taste.
When ready to serve, pile the bread with plenty of the crab topping and garnish with radish cress.