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Crab and fennel bruschetta recipe

Crab and fennel bruschetta recipe

12 ratings

Sponsored by Birra Moretti

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

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    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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