200 gmcooked picked spanner crab meatJuiceof ½ lemon1 tspfennel seeds, crushedPinchof dried chilli flakes60 ml(¼ cup) extra-virgin olive oil, plus extra for drizzling1Meyer lemon, thinly sliced into rounds (see note)½fennel bulb, thinly sliced on a mandolin, fronds reserved2 tbspflat-leaf parsley, coarsely chopped8thin slices day-old sourdough bread1garlic clove, halved
Combine crab, lemon juice, fennel seeds, chilli and 50ml oil in a bowl, carefully toss to combine, season to taste and set aside.
Combine Meyer lemon slices, fennel bulb and fronds and parsley in a bowl with remaining oil, season to taste and set aside.
Heat a large char-grill pan over high heat. Grill bread, turning once, until golden (1-2 minutes each side). Rub with cut-side of garlic, drizzle with oil and season to taste. Top with crab mixture and fennel and lemon salad and serve warm.
Note Meyer lemons are sweeter than other lemons. If
unavailable, substitute 2 tsp juice and 1 tsp finely grated rind
from any other type of lemon.
This recipe is from the September 2011 issue of Australian Gourmet