Crab, apple and fennel tostada
Here we have a great tapa or canapé based on the classic montaditos (open sandwiches) that you find in bars throughout Spain. This recipe is all about finding the best ingredients, so we try to use local (or as local as possible) crab, when in season, and great bread too. Once prepped, eat when the crab is at its best… straight away!
We use both white and brown crab meat – first a tasty brown crab pâté to spread over the toast, then lovely dressed white crab on top. A hint of spice from the paprika and fresh horseradish gives it just enough of a kick in each bite.
Put the brown crab meat and cream cheese in a food processor, add the paprika, lemon zest and juice, add some salt and pepper and process until smooth. Taste and adjust the seasoning, then process again. Using the back of a spoon, press the mixture through a fine sieve, then chill until needed.
Combine all the dressed crab ingredients in a bowl, mix well and season to taste.
Place all the dressing ingredients in a bowl, adding just enough olive oil to coat well.
Toast the bread on both sides, then spread evenly with the crab pâté. Cut each slice into 3 pieces, a good size for eating with your fingers. Add a teaspoonful of the white crab mixture to each piece, then top with some of the dressing. Garnish with a few of the reserved fennel fronds.
Estrella Galicia Cerveza Lager
A traditional flavour of marked bitterness and refreshing aftertaste.
Available from: Waitrose, Majestic, Sainsbury’s, Co-op and Greene King online.
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- 8 – 10
125g brown crab meat
65g cream cheese
1/2 tsp hot smoked paprika
Zest and juice of 1/2 lemon
Sea salt and freshly ground black pepper
6 slices of sourdough bread, to serve
FOR THE DRESSED CRAB
200g fresh pickled white crab meat
Small handful of dill, finely chopped
1 tbsp fresh horseradish, peeled and grated
1 handful of flat-leaf parsley, leaves picked and finely chopped
Juice of 1/2 lemon
FOR THE FENNEL AND APPLE DRESSING
1/2 head of fennel, very finely diced or shaved, and leaves reserved for garnish
3/4 Granny Smith apple, cored and finely diced
Zest of 1/2 lemon
Pinch of sea salt
1/2 tsp white wine vinegar
Extra virgin olive oil (preferably Arbequina)