Photo by: Colin Campbell

Crab and radish bruschetta with radish cress

Print Recipe

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

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. Serves four to six.


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.

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