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Ingredients
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Crab on Toast
Fennel Salad
Method
Crab on Toast
- 1
Prepare the Crab Mixture
In a medium bowl, combine the fresh crab meat, mayonnaise, lemon juice, salt, black pepper, and chopped chives. Mix gently to combine, being careful not to break up the crab meat too much.
- 2
Toast the Bread
Heat a skillet over medium heat. Add the unsalted butter and let it melt. Once melted, add the sourdough bread slices to the skillet and toast them until they are golden brown on both sides, about 3-4 minutes per side.
- 3
Assemble the Toast
Once the bread is toasted, remove it from the skillet and place it on a serving plate. Spoon the crab mixture generously over each slice of toast.
Fennel Salad
- 4
Prepare the Fennel
Trim the fennel bulb by slicing off the stalks and the root end. Halve the bulb and remove the core. Thinly slice the fennel using a mandoline or sharp knife.
- 5
Mix the Salad
In a large bowl, combine the sliced fennel and arugula. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine.
- 6
Serve the Salad
Serve the fennel salad alongside the crab on toast for a refreshing accompaniment.