When the sun shows its face, let optimism win over the actual temperature and lure friends outside with something tasty… Or maybe just throw open the back door and tuck in indoors
This recipe for crab bruschetta will bring some spring zing to the lunch table and the promise of many more outdoor meals to come. Serve on crusty bread with big wedges of lime.
Serves 6
Ingredients
200g fresh crab meat
Zest and juice of ½ small unwaxed lemon
½ small red chilli, deseeded and finely chopped
50g mayonnaise
1 handful of finely chopped fresh parsley
6 slices of fresh crusty bread (such as sourdough or baguette)
2 tbsp olive oil
1 small garlic clove, peeled and cut in half
6 large radishes, finely sliced
2 small limes, cut into large wedges
To make
1 In a large mixing bowl, mix together the crab meat, lemon juice, chopped chilli, mayonnaise and half the chopped parsley.
2 Brush the slices of bread with the olive oil and rub them with the raw garlic clove, then toast on both sides under the grill.
3 Top each slice with the crab mix, then sprinkle with the remaining parsley and lemon zest. Top with the finely-sliced radish pieces and add a twist of freshly ground black pepper to each slice. Serve immediately with the lime wedges.
This recipe is from the gathering feature in our March issue, which is a ‘Plant Party’. Get together with friends to swap houseplants, seedlings, cuttings and seeds and when you’ve finished swapping, sit down to a seasonal lunch of crab bruschetta, halloumi, basil and beetroot skewers, ricotta and spinach dumplings and spring mixed pea salad with mint and pistachios. Finish with a homemade lemon and blueberry tart. The recipes and styling are by Kay Prestney and the photography is by Rebecca Lewis.
