We look back to the summer when food blogger Lucy Tomlinson made a selection of delicious dishes from our 100% handpicked Salcombe crab. Lucy's fantastic cuisine ideas inspired many of her followers to cook a range of her exciting meals and treats during 2020's lockdowns. She wowed us with some home made, mouth-watering Crab and Avocado Bruschetta Canapes. You can see more of Lucy's creations on her Instagram page or by visiting Lucy's website.
Lucy's Recipe for Crab & Avocado Bruschetta Canapes
Recipe (Serves 8)
Half a baguette 25ml Sour cream ½ tsp Dijon mustard Juice of ½ Lemon 130g Crab Shed white meat 50g Crab Shed brown meat ¼ fennel ½ avocado 1 garlic clove (skinless) Purple radish cress (optional)
Slice your baguette into small bite sized chunks, place on a baking tray with a drizzle of olive oil on each and bake for 10 mins or until golden at 180.c.
Pour 25ml of sour cream into a small bowl with ½ heaped tsp Dijon mustard, juice of½ lemon, salt and pepper, give it all a good mix.
Weigh out 130g white crab and 50g brown meat, add in with the mustard mix and combine well.
Dice ¼ fennel into fine pieces and add into the mix.
Dice your avocado into small chunks and add to the mix, folding in.
Season to taste. You may want to add more mustard, lemon or salt and pepper here.
Once your bread is golden take out the oven and whilst warm rub your garlic clove)over all the toasted baguettes to infuse.
Using two teaspoons shape the crab mix into a quenelle or just spoon onto each toasted slice and serve with the fennel tops (green sprigs present on the fennel) and radish cress (optional)
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