Sourdough toast with crab and asparagus

Sat, Jun 21, 2014, 01:00

   
  • Serves: 4
  • Cooking Time: 20 mins
  • Course:
  • Cuisine: Irish

Ingredients

  • Bunch of asparagus
  • 225g white crab meat, checked for shell
  • 4 generous slices sourdough
  • Olive oil
  • Rocket leaves
  • 1 clove garlic, peeled and crushed
  • 1 green chili, deseeded and finely diced
  • Zest and juice of 1 lime
  • 1 tbsp anchovy essence
  • Large bunch chopped coriander
  • 1 tbsp horseradish sauce

Method

Blanch the asparagus in boiling water for one minute, then refresh under cold running water (this retains its vibrant green colour and keeps it crisp). Cut in half lengthways.

Mix all the other ingredients except the bread in a bowl, and season to taste. For the final stage, heat a chargrill pan till smoking. Lay bread on the pan and drizzle with a bit of oil. Turn them over when they get browned and nicely stripy from being charred, but not too burnt. Add more oil as you need to. You can do this ahead of time and then crisp them up in a warm oven. To assemble and serve, place the slices on a plate, spoon over some crab mixture and garnish with some rocket leaves.

Sign In

Forgot Password?

Sign Up

The name that will appear beside your comments.

Have an account? Sign In

Forgot Password?

Please enter your email address so we can send you a link to reset your password.

Sign In or Sign Up

Thank you

You should receive instructions for resetting your password. When you have reset your password, you can Sign In.

Hello, .

Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.

Thank you for registering. Please check your email to verify your account.

We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Standards. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or by filling out this form. New comments are only accepted for 3 days from the date of publication.
From Monday 20th October 2014 we're changing how readers sign-in to comment, click here for more information.