Recipe for Crab Bruschetta

Serves 4.

1 red chilli

200 g (7 oz) approx. dressed crab, preferably with some chunky white meat

1 tablespoon lemon juice

6 tablespoons olive oil

2 tablespoons finely chopped coriander

Maldon sea salt and black pepper

4 slices sourdough bread

1 big garlic clove

Trim and split the chilli. Scrape away the seeds; slice into skinny strips and then into tiny pieces. Stir the chilli into the crab. Add half the lemon juice and stir in 4 tablespoons of olive oil in a steady trickle. Stir in the coriander; season lavishly with black pepper and lightly with salt. Taste and adjust the seasoning with more lemon juice. Toast the bread; rub one side vigorously with peeled garlic and dribble with the remaining olive oil. Spread the bruschetta with crab. Cut the slices into quarters and serve.