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Crab and fennel bruschetta recipe

Crab and fennel bruschetta recipe

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12 ratings

A delicious seafood starter for a springtime weekend lunch. Satisfying and fresh, these crispy sourdough bruschettas are made with thinly sliced fennel, sweet crab, lemon and olive oil. Top tip: if you haven't any dill, use the fennel fronds instead. See method

  • Serves 6
  • Takes 20 mins
  • 204 calories / serving
  • Healthy

Ingredients

  • 2 x 170g tins white crabmeat, drained (makes 240g, 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

Perfect with:

  • Birra Moretti Sale Di Mare Lager 4x330ml
    A medium-bodied lager, delicious with fish and seafood

Perfect with:

  • Birra Moretti Sale Di Mare Lager 4x330ml
    A medium-bodied lager, delicious with fish and seafood

Each serving contains

  • Energy

    855kj
    204kcal     10%

  • Fat

    9g 12%

  • Saturates

    1g 6%

  • Sugars

    2g 2%

  • Salt

    1g 17%

of the reference intake
Carbohydrate 19.3g Protein 11.4g Fibre 1.6g

Method

  1. Mix together the crabmeat, lemon zest and juice, fennel and its fronds (or dill) and 2 tbsp olive oil; season.
  2. Toast the sourdough bloomer slices on the grill or barbecue, until golden lines appear.
  3. Rub the toast with the cut sides of the garlic clove, then brush with the remaining olive oil.
  4. To serve, spoon the crab mixture onto the warm toast.

See more Italian recipes

Drinkaware

Birra Moretti L'Autentica and Birra Moretti Sale Di Mare are brewed in the UK. Birra Moretti Zero is brewed in the Netherlands. Birra Moretti Zero contains ≤ 0.05% ABV.

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