Love, Tilly Devine: Spanner Crab, Fennel, Chilli and Lemon Bruschetta


Australian Gourmet Traveller recipe for Love, Tilly Devine's Spanner crab, fennel, chilli and lemon bruschetta.

What you will need

200 gm cooked picked spanner crab meat

Juice of ½ lemon

1 tsp fennel seeds, crushed

Pinch of dried chilli flakes

60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling

1 Meyer lemon, thinly sliced into rounds (see note)

½ fennel bulb, thinly sliced on a mandolin, fronds reserved

2 tbsp flat-leaf parsley, coarsely chopped

8 thin slices day-old sourdough bread

1 garlic clove, halved


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