Delicate, sweet peas have a natural affinity with crab. Here, the brown crab meat is mixed with mayo for the bruschetta base, while the flaky white meat is tossed with lime, chilli, coriander and peas for a zingy topping. These quick and easy toasts are lovely served as a starter or light lunch.
100g small fresh peas or frozen petits pois
2 x 100g packs white and brown crab (we used The Good Tide Seafood Co.)
zest and juice of ½ lime, plus wedges to serve
1 small red chilli, deseeded and finely chopped
small handful of coriander, leaves finely chopped, plus extra sprigs to serve
4 small-medium slices crusty bread (we used slices from a 400g sourdough bloomer)
1 tbsp olive oil
- Bring a saucepan of salted water to the boil. Blanch the peas for 2 minutes, then drain and refresh in a bowl of iced water. Drain again once cold.
- Separate the brown crab meat from the white as best you can. Stir the brown crab meat together with the mayonnaise in a bowl, season to taste and set aside.
- Place the white crab meat in another bowl and stir through the lime zest and juice, chopped red chilli, coriander and peas. Season to taste.
- Lightly brush the bread slices with olive oil then toast on both sides on a hot griddle pan. Spread each slice of toast with the brown crab mayo mixture and top with the white crab and pea mixture. Garnish with a sprig of coriander and serve with extra lime wedges if you like.