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Fifty-Fifty Crab Bruschetta

Fifty-Fifty Crab Bruschetta

By Lisa FaulknerPublished on 20 June 2025Lisa 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.
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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.