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Crab toast salad with fennel
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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
Pinch cayenne pepper, to serve
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.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in May 2019.