Crab on Toast

A great idea for crab, rather than doing the usual home-made mayo. Light and healthy. Ole! This is for four.

7 tsp EVOO
2 leeks, finely diced
4 shallots, peeled & finely diced
3 fresh bay leaves
3 garlic cloves
100 ml bisque
1/2 tsp cayenne pepper
2 tsp tomato puree
250 gr white crabmeat
150 gr brown crabmeat
maldon sea salt
ground black pepper
4 thick slices of sourdough

salad
2 heads of red chicory
7 breakfast radishes
1 bulb of fennel
1 pink lady apple
8 tsp EVOO
4 tsp moscatel vinegar
chopped tarragon

1. heat EVOO, add leeks, shallots, bay leaves and two garlic cloves peeled and sliced lengthways
2. fry until vegetables are translucent, add bisque, cayenne and tomato puree
3. bring to boil, then reduce heat to simmer (reduce this by 2/3)
4. stir in crabmeat, season with salt and pepper and cook 2 more minutes
5. remove from the heat, transfer to a bowl and leave to cool to room temperature
6. cover with clingfilm and put in fridge for 2-3 hours
7. to prepare salad, separate chicory leaves, slice radishes on mandolin, same for fennel and apple
8. make vinaigrette and toss
9. serve with lightly toasted bread, rub with garlic and spoon crab mixture on top
10. serve salad with crab toasts