Crab and fennel bruschetta recipe

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  • Serves 6
  • 15 mins to prepare and 5 mins to cook
  • 204 calories / serving
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A delicious and fresh starter perfect for long weekend lunches.

Mix together the crabmeat, lemon zest and juice, fennel and its fronds (or dill) and 2 tbsp olive oil; season.

Toast the sourdough bloomer slices on the grill or barbecue, until golden lines appear.

Rub the toast with the cut sides of the garlic clove, then brush with the remaining olive oil.

To serve, spoon the crab mixture onto the warm toast.

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  • Ingredients

  • 2 x 170g tins white crabmeat, drained (makes 240g (7 3/4oz), 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
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  • Energy 856kj 204kcal 10%
  • Fat 8.5g 12%
  • Saturates 1.2g 6%
  • Sugars 1.5g 2%
  • Salt 1g 17%

of the reference intake
Carbohydrate 19.3g Protein 11.4g Fibre 1.6g

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