Crab Bruschetta
Crab Bruschetta



  • 6 slices of seeded sourdough
  • 3 tbsp olive oil
  • 200g mixed crabmeat
  • 2 lemons, 1 zested and juiced, one sliced into wedges
  • ½ tsp chilli flakes
  • 50g Greek yoghurt
  • 150g chopped radish
  • Handful of parsley, chopped
  • Preheat the oven to 200C. Brush the bread with oil on both sides, then roast for 10 mins or until golden and crisp. Mix the crabmeat, lemon juice and half the zest, chilli, yoghurt, and most of the radishes. Season well, then spoon the mixture onto the toast. Top with extra radish and parsley, and scatter over the rest of the lemon zest. Season with black pepper, and serve with a drizzle of olive oil and some lemon wedges.
10 mins
6 serving

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