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  • Recipe Room  »  Crab, pea & broad bean bruschetta



    • 1 baguette or other crusty bread
    • 1 clove garlic, peeled
    • 500g cooked Blue Swimmer Crab meat
    • 1 cup of fresh broadbeans
    • 1 cup of fresh peas
    • 1 lemon, segmented
    • 1 preserved lemon
    • 1 handful basil leaves
    • 1 handful mint leaves
    • 2 tbs mayonnaise
    • salt and pepper to taste

    Crab, pea & broad bean bruschetta

    This bruschetta would be a wonderful appetizer or starter – fresh and zingy!


    Pod the broad beans. Blanch the peas and broad beans briefly in boiling water and then refresh in cold water to halt cooking and retain their bright green colour. Remove the second skin from the broad beans.

    Cut the baguette into 2cm thick rounds and toast. We’ve done this on a barbecue to give a slightly smoky charred flavour. Rub with raw garlic while still hot and drizzle with olive oil.

    Quarter the preserved lemon and remove all of the insides. Slice into very thin strips. Crush the peas and broad beans lightly. Tear the herbs. Combine these with the crab and all remaining ingredients in a bowl, season to taste and combine well.

    To serve, top the toasted baguette with heaped mounds of the crab mixture.

    GoodFishBadFish is website passionate about sustainable seafood. As well as helping consumers find out about sustainable seafood species through their Seafood Converter, they publish a host of online recipe to make cooking with sustainable species straightforward, easy and delicious.  

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    Good Fish Bad Fish

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