Crab deli loaf

Serves: 2
Preparation time: 10 minutes

Crab buttyIngredients:

Good handful of fresh herbs – basil, flat leaf parsley and dill
De- seeded red chilli, chopped
Juice and zest of 1 lemon
200g fresh white crab meat
4 tbsp Rachel’s Greek Style Natural Bio Live Yogurt
Salt & Pepper
Fresh baguette or ciabatta loaf
Olive oil
Handful of pre-washed wild rocket
6-7 vine cherry tomatoes

Method:

1.Begin by chopping the herbs finely, to cut down time use a mini chopper or food processor. Place in a bowl.
2.Add the chilli, lemon juice and lemon zest, mix well.
3.Now add the crab and stir in the yogurt and mix again until you have a spreadable consistency, season with salt & pepper.
4.Slice the baguette with a serrated knife and drizzle with a little olive oil.
5.Arrange the rocket leaves onto the bread and then spread over the crab filling, add the cherry tomatoes.
6.Serve immediately.

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