Celeriac, chilli, crab and lemon salad on toasted sourdough

A 50:50 mix of white and brown crab meat will also work very well with the shredded celeriac; the flavour will be slightly more robust, but no worse off for that

Serves 4
2 tbsp flat-leaf parsley, finely chopped 1 red chilli, finely chopped 1 lemon, finely grated zest and juice
200g fresh white crab meat, picked over carefully to remove any remaining bits of shell 1 small celeriac, peeled and shredded or coarsely grated (600g prepared weight)
3 tbsp crème fraîche 2 tbsp extra virgin olive oil, plus extra to serve 2 large, thick slices sourdough, halved
1 garlic clove, halved

Step 1) Put the parsley, chilli and lemon zest in a mixing bowl and combine well. Add the crab meat and gently turn through to mix it in.

Step 2) Blanch the celeriac in boiling water for a minute then immediately drain in a colander. Gently combine with the lemon juice, crème fraîche and half the olive oil, then toss gently with the parsley mixture. Season to taste with salt and pepper.

Step 3) Heat a griddle pan until smoking hot and toast the sourdough slices on each side until they are well browned, even a little blackened. Rub both sides of each hot toast with the cut sides of the garlic clove and brush with the remaining olive oil. Pile the crab and celeriac onto the sourdough toasts to serve, and drizzle with more olive oil if desired.

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