Life Style: 2 x 170g cans white crab meat, drained (makes 240g (7 3/4 oz), once drained) 1 lemon, finely peeled and juiced 2 small fennel bulbs, trimmed and very finely chopped chopped (leaves aside) Handful of dill, chopped 45 ml (3 tbsp) extra virgin olive oil 6 slices sourdough bloomers 1 clove of garlic Mix together the kale, halved crab meat, lemon peel and juice, fennel and its leaves (or dill), and 2 tablespoons olive oil; Apply spices. Toast the sourdough bloomer slices on the grill or barbecue until golden brown lines appear. Rub the toast with the cut sides of the garlic clove, then brush with the remaining olive oil. To serve, spoon crab mixture onto warm toast.
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