Bruschetta with crab salad
This Asian-style crab salad tastes delicious on the golden grilled bread.
Canned, drained crab
240 g, (2x170g cans)
2 individual, thinly sliced
Fresh red chilli
1 whole, finely chopped
4 slice(s), crusts removed, halved diagonally
- Combine crab, shallots, chilli, juice and fish sauce in a small bowl. Season with salt and pepper.
- Preheat a barbecue or chargrill over medium-high heat. Cook bread for 2 minutes each side or until golden. Top toasts with crab mixture and extra shallots. Serve.
SERVING SUGGESTION: Baby rocket leaves and baby roma tomatoes, drizzled with lemon juice.TIP: You can use fresh crab meat instead of canned.