Masthead header

Crab and radish bruschetta

Apologies it’s been a while since we posted, but for us both life has been a little hectic of late. I’ve been busy launching my freelance career back in the UK, unpacking, training for and running my first ever marathon (yes it’s true!), and well to be honest just enjoying getting to know Brighton, especially this month with the festival in full swing. I am also happy to report that I seem to have brought the best of the Spanish weather home with me, which encourages us Brits to spend as much time outside as possible as we know it just won’t last – English summers are generally very short lived…

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

400g radishes
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

Print Friendly

Meg - Yum! I am particularly partial to crab right now. I will try this, although, I confess, I will probably use the sourdough;/

When you’re in NY I’d love to meet you. Mel, thanks. x

Karen T - Sent this post to my parents who are going to make it next time they get fresh crab from Bridlington

Your email is never published or shared. Required fields are marked *