Insalata di granchio (crab salad with parsley dip and bruschetta)

Method

1. In a large bowl, combine the crab and the cream cheese and season with salt and pepper.

2. Stir in the lemon juice, anchovy paste and Worcestershire sauce. Fold in the pimento and cayenne pepper. Cover with plastic wrap and chill in the fridge for 1-2 hours.

3. For the topping; place all the topping ingredients in a food processor and blend to a roughly-textured paste. Preheat a grill for the bread.

4. Slice the ciabatta into slices, about 1cm thick. Drizzle each slice with olive oil and toast both sides under the grill.

5. Spoon the crab mixture onto a plate. Using a spoon, make a hollow in the centre of the dish, and spoon in the parsley mixture. Surround the dish with toasted ciabatta slices and serve.

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Ingredients

For the dip

250g white crab meat, or tinned tuna, flaked
250g soft cream cheese
1/2 lemon, juice only
2 tbsp anchovy paste
3 tbsp Worcestershire sauce
60g canned red pimentos, finely diced
1/2 tsp cayenne pepper
salt and pepper, to taste

For the parsley topping

4 tbsp flat-leaf parsley
1 tbsp snipped chives
1 tbsp capers, in salt
3 tbsp lemon juice
100g white breadcrumbs
1 gherkin, chopped
3 tinned anchovy fillets
100ml Italian extra virgin olive oil

For the bruschetta

1 ciabatta bread
2-3 tbsp Olive oil

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