Simple crab bruschetta

• sourdough↗6 large slices
• olive oil↗3 tbsp tbsp

  plus extra for drizzling

• mixed white and brown crabmeat↗200g g

  (we used Cornish Fifty Fifty)

• lemons↗2

  1 zested and juiced, 1 cut into wedges to serve

• chilli flakes↗½ tsp tsp
• Greek yogurt↗50g g
• bag mixed radishes↗150g g

  roughly chopped

• handful parsley↗

  leaves picked

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Brush the bread on both sides with oil, then roast on the top shelf of the oven for 10 mins until golden and crisp.

2. 2

   Mix together the crabmeat, lemon juice and 1/2 the zest, the chilli, yogurt and most of the radishes with some seasoning. Spoon the mixture onto the toasts, then top each with the leftover radishes, parsley and scatter over the remaining lemon zest. Season with pepper, drizzle with olive oil and serve with lemon wedges.