CRAB TOAST WITH FENNEL & BLOOD ORANGE
SERVES 2 AS A MAIN, OR 4 AS A STARTER
1 picked crab (both white and brown meat)
2 tbsp mayonnaise
1 lemon
Bunch of fresh parsley
2 blood oranges
1 bulb of fennel
1 head of radicchio or treviso
Olive oil
Bunch of fresh parsley or tarragon
Hot buttered toast, for serving
■ Put the brown crabmeat into a bowl with the mayonnaise, then squeeze in a dash of lemon juice (start with about a third of the lemon) and mix well. The brown meat should almost melt into the mayonnaise and form a sauce.
■ Finely chop the parsley and add to the bowl with the white crabmeat, a pinch of salt and lots of pepper, and gently stir through. Taste and check your seasoning.
■ Using a sharp knife, peel the oranges, then cut into segments with no pith: you do this by just following the white lines to cut out the segments of flesh. Put
