Simple crab bruschetta
Ingredients
- 6 large slices sourdough
- 3 tbsp olive oil, plus extra for drizzling
- 200g mixed white and brown crabmeat (we used Cornish Fifty Fifty)
- 2 lemons, 1 zested and juiced, 1 cut into wedges to serve
- ½ tsp chilli flakes
- 50g Greek yogurt
- 150g bag mixed radishes, roughly chopped
- handful parsley, leaves picked
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