zoom Crab toast salad with fennel

    Save to your scrapbook

    Crab toast salad with fennel

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    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.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary