Crab and radish bruschetta with radish cress

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 invariably 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.


Serving size


4-6 big slices 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


  1. 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.

  2. 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.

  3. When ready to serve, pile the bread with plenty of the crab topping and garnish with radish cress.