Celebrate the very best fresh Cornish seafood with this no-fuss cab recipe from Emily Scott’s new book Sea & Shore
Port Isaac crab is a delicious sustainable catch and is some of the finest shellfish you will find around the rocky shores. Cornwall would not be Cornwall without crab. I have spent much time watching the fishermen fishing off the shores of Port Isaac and waiting for the boats to come in with their haul. Crab is at its best from April to October. These crab bruschetta make lovely little plates to share.
IMAGE: KIM LIGHTBODY
Port Isaac Crab, Toast and Mayo
- 1 garlic clove crushed
- 2-3 tbsp good olive oil
- 4 slices sourdough bread
- grated zest of 1 lemon then cut in half for squeezing
- 2 tbsp good-quality mayonnaise
- 250 g (9 oz) fresh white crab meat pick through to check for pieces of shell
- 100 g (3 1/2 oz) micro basil leaves
- Cornish sea salt and freshly ground black pepper
- rocket to serve
- Preheat the oven to 180°C (160°C fan/350°F/Gas 4).
- Mix the garlic with the olive oil and brush the surface of the bread with the mixture. Place on a baking sheet and toast in the oven for a few minutes until lightly golden and crisp.
- Combine the lemon zest, mayonnaise and crab meat. Stir through the micro basil leaves and season well. Spoon the crab mixture over each slice of bread and serve immediately with rocket leaves and a squeeze or two of lemon juice.