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Insalata di granchio (crab salad with parsley dip and bruschetta)

  • 4servings
  • 5minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C
MineralsCopper, Natrium, Chromium, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 250 g white crab meat , or tinned tuna, flaked

  2. 250 g soft cream cheese

  3. 1/2 lemon , juice only

  4. 2 tbsp anchovy paste

  5. 3 tbsp Worcestershire sauce

  6. 60 g canned red pimentos , finely diced

  7. 1/2 tsp cayenne pepper

  8. salt and black pepper , to taste

  9. 4 tbsp flat leaf parsley

  10. 1 tbsp snipped chives

  11. 1 tbsp capers , in salt

  12. 3 tbsp lemon juice

  13. 100 g white breadcrumbs

  14. 1 gherkin , chopped

  15. 3 tinned tinned anchovies

  16. 100 ml extra virgin Italian olive oil

  17. 1 ciabatta bread

  18. 2-3 tbsp olive oil

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the crab and the cream cheese and season with salt and pepper.

  2. Stir in the lemon juice, anchovy paste and Worcestershire sauce. Fold in the pimento and cayenne pepper. Cover with plastic wrap and chill in the fridge for 1-2 hours.

  3. For the topping; place all the topping ingredients in a food processor and blend to a roughly-textured paste. Preheat a grill for the bread.

  4. Slice the ciabatta into slices, about 1cm thick. Drizzle each slice with olive oil and toast both sides under the grill.

  5. Spoon the crab mixture onto a plate. Using a spoon, make a hollow in the centre of the dish, and spoon in the parsley mixture. Surround the dish with toasted ciabatta slices and serve.

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