- Ingredients
- 2 x 170g tins white crabmeat, drained (makes 240g (7 3/4oz), once drained)
- 1 lemon, finely zested and juiced
- 2 small fennel bulbs, trimmed and very finely sliced (fronds reserved)
- handful dill, chopped
- 45ml (3 tbsp) extra-virgin olive oil
- 6 slices sourdough bloomer
- 1 garlic clove, halved
- Mix together the crabmeat, lemon zest and juice, fennel and its fronds (or dill) and 2 tbsp olive oil; season.
- Toast the sourdough bloomer slices on the grill or barbecue, until golden lines appear.
- Rub the toast with the cut sides of the garlic clove, then brush with the remaining olive oil.
- To serve, spoon the crab mixture onto the warm toast.
Source : https://realfood.tesco.com/recipes/crab-and-fennel-bruschetta.html
Mate that is do unique and looks delicious! Upvoted and followed
@ch00fy - foodie 👨🍳
Thank you my friend !
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