Recreate this effortless starter, then check out our crab linguine, crab and prawn cocktail rolls, 'nduja prawns with focaccia and more effortless entertaining recipes.


  • 100g mixed white and brown crabmeat
  • 1 tbsp baby capers
  • ½ fennel bulb, finely sliced, (reserve the fronds)
  • 1 lemon, zested and juiced
  • 2-3 Crosta Mollica Linguette, snapped in half


  • STEP 1

    Tip the crabmeat into a bowl, add the baby capers, fennel, the zest of 1 lemon and a good squeeze of lemon juice. Fold everything together and pile onto the flatbread. Snip the reserved fennel fronds and use these to garnish the toasts.

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