Fifty-Fifty Crab Bruschetta
By Lisa Faulkner
Published on 20 June 2025
Lisa Faulkner’s Fifty-Fifty Crab Bruschetta uses both sweet white crab meat and the more full-flavoured brown meat. Piled onto 2 slices of crunchy rustic bread and finished with peppery watercress, it’s a luscious lunch for one – or cut each finished toast into a few nibble-sized pieces to share the seafood love with friends. For more easy topping ideas, try Lisa’s Ham and Artichoke Bruschetta or Roasted Pepper and Burrata Bruschetta – search for the recipes online.Time and servings
5 minsTotal time
5 minsPrep time
Ingredients
- 1 (100g) pot Seafood & Eat It Fifty Fifty Crab
- 1 tsp lemon juice
- 1 tsp finely chopped flat-leaf parsley
- ½ (approx.) red chilli, deseeded and finely chopped (adapt quantity to taste)
- 1 tbsp cream cheese
- 1 tsp Worcestershire sauce
- 2 slices rustic bread, lightly toasted
- 1 garlic clove
- 2 drizzles extra-virgin olive oil
- 2 small handfuls watercress
Method
Step 1
Separate the white and brown crab meat into 2 bowls. Mix the white crab with the lemon juice, parsley and chilli; season with salt and pepper. To the brown crab, add the cream cheese and Worcestershire sauce; season with salt and pepper and mix well.Step 2
Rub the toasted bread with the garlic and drizzle with extra-virgin olive oil.Step 3
Divide the brown crab meat between the toasts and pile the white crab mixture on top. Finish with a little pile of watercress.