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

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.

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