Ingredients
250g/9oz fresh white crab meat
1 fennel bulb, cored and very thinly sliced
1 red chilli, seeded and finely chopped
100g/4oz rocket
juice of 1⁄2 lemon
3 tbsp extra virgin olive oil
4 thin slices ciabatta, toasted
FOR THE AIOLI
1 large pinch saffron threads
125ml/4fl oz Blender mayonnaise
2 garlic cloves, crushed
Method
-
Make the aïoli. Crush the saffron in a small bowl with the back
of a teaspoon, add 1 tsp boiling water and set aside for a minute
or so. Stir in the mayonnaise and crushed garlic and set aside. -
Put the crab in a bowl with the fennel, chilli and rocket. Just
before serving, drizzle with the lemon juice and oil, season with
salt and pepper and mix gently. Top each serving with a dollop
of aïoli and serve with the ciabatta. -
Prepare ahead
Make the aïoli up to 6 hours ahead and store
in an airtight container in the fridge. Everything else should be
done shortly before eating
PER SERVING
283 kcalories, protein 10g, carbohydrate 5g,
fat 25g, saturated fat 4g, fibre 1g, added sugar none, salt 0.72g
