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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