Crab mix on fried bread with pickled fennel
A fresh crab dish for hot summer days.
Ingredients
For the crab mix
- g Crabmeat (a mix of white and brown)
- tbsp Mayonnaise
- tsp Tarragon, finely chopped
- tbsp Red onion, finely chopped
- tbsp Crème fraîche
For the pickled fennel
- g Cider vinegar
- g Sugar
- g Water
- dill stalks
- Star anise
- Fennel
Instructions
Crab mix
Mix all the ingredients together in a bowl.
Pickled fennel
Bring the vinegar, sugar and water to the boil until the sugar has dissolved.
Add the dill and star anise and leave to infuse.
Cut the fennel into fine strips and put them in the warm pickling liquid. Leave for at least 10 minutes.
You can pickle the fennel weeks ahead. Keep it in a lidded container in the fridge.
Assembly
Fry slices of white bread in a pan with butter until golden.
Put salad on the bread and top with plenty of the crab mix.
Drain the pickling liquid off the fennel and pat it dry with kitchen paper. Lay it over the crab mix.
Garnish with dill stalks and serve.
For the crab mix
For the pickled fennel
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