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    Crab toast salad with fennel

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    Crab toast salad with fennel

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 2

    Ingredients

    150g fennel (about ½ a medium bulb), thinly sliced
    2 unwaxed limes, zest of 1 and 2 tbsp juice
    1 x half ciabatta, cut into 6 slices
    1 tsp rapeseed or olive oil
    3 tbsp low fat Greek-style yogurt
    100g pot Seafood & Eat It Cornish Fifty Fifty Crab
    50g watercress
    Pinch cayenne pepper, to serve  

    Method

    1. Heat the oven to 200°C, gas mark 6. Toss the fennel with the lime zest and juice, plus some seasoning. Set aside. Cut the remaining half lime into wedges.

    2 Brush the ciabatta slices with the oil, then spread over a large baking tray. Bake for 8-10 minutes, turning halfway through, until crisp and golden.

    3. Season the yogurt. When the toast is ready, spread each piece with crab. Toss the watercress with the fennel, and put onto 2 plates. Top with the toast, then spoon the yogurt over the salad. Finish the toast with a sprinkle of cayenne and squeeze of lime.
     

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