Crab toasts
- Preparation and cooking time
- Prep:
- Easy
- Serves 2-3 as a starter
Ingredients
- 100g mixed white and brown crabmeat
- 1 tbsp baby capers
- ½ fennel bulb, finely sliced, (reserve the fronds)
- 1 lemon, zested and juiced
- 2-3 Crosta Mollica Linguette, snapped in half
Method
- STEP 1
Tip the crabmeat into a bowl, add the baby capers, fennel, the zest of 1 lemon and a good squeeze of lemon juice. Fold everything together and pile onto the flatbread. Snip the reserved fennel fronds and use these to garnish the toasts.
