This makes for a perfect spring/summer starter or pre-dinner bite. It’s light, pretty and incredibly delicious. The mild sweet crab paired with the slight bitterness of the radish is a delight that I have to say I would never have anticipated. The mix can be prepared easily in advance of your guests arriving and then makes the perfect topping either for bruschetta, or as a lighter more elegant finger food, just place a generous scoop onto individual endive leaves (also known here as chicory).
Crab and Radish Bruschetta
Serving number really depends on how you choose to present it, but a guide would be 4-6 as a bruschetta starter
250g white crab meat
75g sour cream
1/2 tbsp Dijon mustard
1 tsp mayonnaise
1 tbsp chopped chives
1 lime juiced
Sea salt and pepper
Mustard cress to garnish
Endives (red or white) and/or a sourdough loaf
Coarsely grate the radishes into a fine sieve, mix in half a teaspoon of salt, and then leave to sit for half and hour. Squeeze the radish to remove as much of the liquid as possible before transferring to a bowl. Add the remaining ingredients, gently stir and season to taste – you may have to exercise some self-restraint at this point to stop yourself eating more.
For bruschetta, preheat the oven to 180C/350F. Spread sliced fresh sourdough onto a braking tray, brush with oil and sprinkle with sea salt before baking for 12 minutes or until golden. Remove from the oven and allow to cool. When you are ready to serve pile the bread with the crab dressing and garnish with cress. – Lorna