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Crab and radish bruschetta with radish cress

Golden sourdough crunch topped with sweet crab and zingy radish
Creamy, tangy lime dressing turns every bite bright and silky
Fresh radish cress on top makes it feel light, cool, and special

snack ⏱ 25 min 350 kcal / portion 25.0 g carbs / portion (estimated) eggfishglutenmilkmustard 🔗 Original source

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Crab and radish bruschetta with radish cress
v4 · rb0e705f985 20260727Z1751 salt to taste 800 g radish 500 g crab meat 🔥 preheat the oven to 180°C 🍽 spread the sourdough on a tray and brush with olive oil 🔥 ⏱ 12 min sprinkle with salt and bake until golden ⏳ cool the baked bread 🔪 grate the radish into a fine sieve 🌀 ⏱ 30 min toss with salt and leave 🍽 squeeze the radish to remove liquid and transfer to a bowl 🌀 mix in sour cream, dijon mustard, mayonnaise, chopped chives, lime juice, salt, and white pepper to taste pile the bread with the crab topping 🍽 garnish with radish cress Crab Bruschetta 🥗 5 pieces sourdough 4 tbsp olive oil 150 g sour cream 1 tbsp dijon mustard 2 tsp mayonnaise 2 tbsp chive 2 pieces lime white pepper to taste sourdough, olive oil salt crab meat
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Preparation steps

  1. preheat the oven to 180°C
  2. spread the sourdough on a tray and brush with olive oil
  3. sprinkle with salt and bake 12 min until golden
  4. cool the baked bread
  5. grate the radish into a fine sieve
  6. toss with salt and leave 30 min
  7. squeeze the radish to remove liquid and transfer to a bowl
  8. mix in sour cream, dijon mustard, mayonnaise, chopped chives, lime juice, salt, and white pepper to taste
  9. pile the bread with the crab topping
  10. garnish with radish cress

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