Crab and Chili Toasts

Name: Crab and Chili Toasts
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Makes 4 adult portions
Ingredients: finely grated zest of 1 lemon; watercress or arugula leaves, to serve; sea salt and freshly ground black pepper; 4 to 8 slices ciabatta or sourdough bread (depending on the size); ½ to 1 red chili, seeded and finely chopped; 1 teaspoon sumac or crushed fennel seeds or a squeeze of lemon juice; 2 tablespoons extra virgin olive oil, plus extra for drizzling; 2 tablespoons chopped flat-leaf parsley leaves; 7 ounces fresh white crabmeat

Preparation info

Makes
4
adult portions

Difficulty
Easy
Ready in
20 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

As always with chilies, taste and adjust the spiciness to suit what you like best. This is a great way to use up bread that’s not super-fresh, or you can make the dish look much more sophisticated by using a fancy, artisan bread. The addition of sumac gives a distinctive tang, but use a squeeze of lemon if you don’t have any.

Ingredients

7 ounces fresh white crabmeat
finely grated zest of 1 lemon
1

Starter
Pescatarian
Spicy

Method

Put the white crabmeat in a nonmetallic bowl and break up any chunks with your fingers or a fork. Add the lemon zest, sumac, parsley and extra virgin olive oil and season lightly with salt and pepper. (The crab mixture can be made several hours before you need it, covered and kept cold in the refrigerator.)
Heat the broiler to high. Drizzle the bread with extra