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Crab and pea bruschetta


Serves: 4 as a starter
timePrep time: 25 mins
timeTotal time:
Crab and pea bruschetta
Recipe photograph by Ant Duncan

Crab and pea bruschetta

Delicate, sweet peas have a natural affinity with crab. Here, the brown crab meat is mixed with mayo for the bruschetta base, while the flaky white meat is tossed with lime, chilli, coriander and peas for a zingy topping. These quick and easy toasts are lovely served as a starter or light lunch

Serves: 4 as a starter
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
214Kcal
Fat
9gr
Saturates
1gr
Carbs
18gr
Sugars
2gr
Fibre
2gr
Protein
15gr
Salt
0.8gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 100g small fresh peas or frozen petits pois
  • 2 x 100g packs white and brown crab (we used The Good Tide Seafood Co.)
  • 25g mayonnaise
  • zest and juice of ½ lime, plus wedges to serve
  • 1 small red chilli, deseeded and finely chopped
  • small handful of coriander, leaves finely chopped, plus extra sprigs to serve
  • 4 small-medium slices crusty bread (we used slices from a 400g sourdough bloomer)
  • 1 tbsp olive oil

Step by step

Get ahead
Prepare up to the end of step 3 a couple of hours ahead and store in the fridge. Toast the bread and assemble to serve.
  1. Bring a saucepan of salted water to the boil. Blanch the peas for 2 minutes, then drain and refresh in a bowl of iced water. Drain again once cold.
  2. Separate the brown crab meat from the white as best you can. Stir the brown crab meat together with the mayonnaise in a bowl, season to taste and set aside.
  3. Place the white crab meat in another bowl and stir through the lime zest and juice, chopped red chilli, coriander and peas. Season to taste.
  4. Lightly brush the bread slices with olive oil then toast on both sides on a hot griddle pan. Spread each slice of toast with the brown crab mayo mixture and top with the white crab and pea mixture. Garnish with a sprig of coriander and serve with extra lime wedges if you like.
    Waste not
    Store leftover chillies in a food bag or airtight container in the freezer. Finely grate them directly from frozen to make a chilli ‘dust’ that can be sprinkled over fish, pasta dishes, salads and more.

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