Crab and fennel bruschetta

• Ingredients
• 2 x 170g tins white crabmeat, drained (makes 240g (7 3/4oz), once drained)
• 1 lemon, finely zested and juiced
• 2 small fennel bulbs, trimmed and very finely sliced (fronds reserved)
• handful dill, chopped
• 45ml (3 tbsp) extra-virgin olive oil
• 6 slices sourdough bloomer
• 1 garlic clove, halved

• Mix together the crabmeat, lemon zest and juice, fennel and its fronds (or dill) and 2 tbsp olive oil; season.
• Toast the sourdough bloomer slices on the grill or barbecue, until golden lines appear.
• Rub the toast with the cut sides of the garlic clove, then brush with the remaining olive oil.
• To serve, spoon the crab mixture onto the warm toast.

Source : https://realfood.tesco.com/recipes/crab-and-fennel-bruschetta.html