Crab & Pickled Fennel Crostini
with green chilli and an anchovy crumb
These crab crostini are bright and fresh, with gentle heat from the green chillies, and a saltiness from the anchovy crumb. They make a very good small plate for drinks: elegant but simple.
They pair perfectly with Txakoli, an organic white wine with a gentle fizz, from Forest Wines. Use code ‘CCCMAR15’ for 15% off your order.
*Over 18s only - Please drink responsibly. This bottle was part of a gifted collaboration with Forest Wines, not an affiliate link.
Makes approx. 12 crostini
Tips & Tricks:
Crab: I use picked white crab meat for the cleanest, sweetest flavour, but you could mix a little brown crab meat in for a stronger crab flavour if you prefer
Fennel: The fennel pickle makes more than you will need but i’ve kept it this way so as to use the whole fennel bulb. Use the leftovers in sandwiches or salads, with fish or anyway you like! It’d delicious and should keep in the fridge for a few weeks.
Chilli: The green chilli adds a lovely fresh heat, but it shouldn’t be hot-hot. Taste the chilli before you add it, and if you’ve got a particularly hot one then reduce the quantity accordingly. Super thin slices work best.
Make ahead: The pickled fennel, anchovy crumb and the crostini can all be made in advance. Assemble just before serving to ensure everything stays crisp.
Ingredients.
1 small baguette
100 to 150g / 3.5 to 5.3 oz white crab meat
Extra virgin olive oil, for drizzling
A few tbsp mayonnaise
2 green chillies
1 lemon, zest only
Pickled Fennel:
1 fennel bulb
100ml / scant ½ cup vinegar
50ml / scant ¼ cup water
20g / 1 tbsp sugar
10g / 1/2 tbsp salt
1 tsp coriander seeds
1 tsp mustard seeds
1 lemon
Anchovy Crumb:
25g / scant ¼ cup breadcrumbs
½ tbsp olive oil
½ tbsp butter
4 anchovies in oil
Equipment.
oven/air fryer
sharp knife & chopping board
frying pan
Method.
Add the vinegar, water, sugar, salt, coriander seeds and mustard seeds to a bowl, Tupperware or jar and stir well until the sugar and salt have dissolved.
Very finely slice the fennel and add it straight into the brine. Cut the cheeks from the lemon, squeeze them into the brine, then lay the squeezed lemon cheeks on top. Leave to pickle for at least 30 minutes but this can be made in advance.
Add the olive oil, butter and anchovies to a small frying pan over a medium-low heat. Cook gently until the anchovies melt into the fat.
Add the breadcrumbs and cook, stirring often, until golden and crisp, stopping before they catch and burn. Remove from the heat and leave to cool completely.
Slice the mini baguette into roughly 12 slices, about 1cm thick. Arrange on a tray, drizzle with olive oil and sprinkle lightly with salt. Bake at 180°C fan / 200°C conventional / 390°F for 6 to 10 minutes, or until crisp and lightly golden. Flip them halfway through. You can also do this in the air fryer.
To assemble, add a small squirt or spoonful of mayonnaise to each crostini, just enough to act as a binder. Top with some white crab meat, then a few slices of pickled fennel (you want to get a bit of pickled fennel in each mouthful so be fairly generous). Spoon over a little anchovy crumb, then finish each crostini with 1-2 thin slices of green chilli. Finely zest the remaining lemon over the top just before serving.
