2 large, long green banana chillies Extra-virgin olive oil Red wine vinegar 100-150g (3½-5½oz) picked crabmeat, barbecued if possible A small bunch of fresh dill, fronds chopped Juice of 1 lemon 1tbsp quality mayonnaise, made from free-range eggs Smoked paprika (optional) 4 big slices of sourdough, toasted 1 garlic clove, halved 4-5 cherry tomatoes, quartered (optional)
CRAB SALAD WITH CUCUMBER AND GRATED TOMATO SALSA
1 cucumber 1 fennel, top trimmed A small bunch of fresh mint, leaves picked and finely chopped Juice of 1 lemon Extra-virgin olive oil 300g (10½oz) picked crabmeat 2 ripe tomatoes of different colours ½ a fresh red chilli Extra-virgin olive oil Red wine vinegar 1cm (½in) piece of fresh ginger, peeled and finely grated Peel the cucumber into elegant ribbons using a speed-peeler, discarding the watery middles. Finely slice the fennel with a knife or peeler (even if it’s rough and choppy, you’ll get lovely results). Put in a bowl with the mint and half the lemon juice, plus the same amount of olive oil. Season with a pinch of salt and pepper and any fennel tops. Don’t toss — just pop in the fridge until you need it.
For the salsa, put a box grater over a chopping board and coarsely grate your tomatoes to a slurry. You’ll end up with seeds and skin on one side, slurry on the other. Get rid of the seeds and skin. Finely grate in the chilli and season well. Add a lug of oil, a swig of vinegar and the ginger, then set aside.
Put your crabmeat in a bowl and pour the remaining lemon juice in one side of the bowl. Add the same amount of olive oil and a good pinch of pepper, then set aside. Toss the cucumber and fennel to dress, then divide between plates or pile on a platter. Toss the crabmeat in its lemon-and-olive-oil dressing, place it on the cucumber, then lob your kicking salsa over it. This is fresh, clean, vibrant, crunchy and exciting. On a hot barbecue, blacken the chillies all over until they look ruined. Put in a bowl and cover with clingfilm to steam off the skins. Once cool enough, remove the core, seeds and skin. Finely slice, season, add a drizzle of oil and a swig of vinegar. Adjust the seasoning until it’s just delicious.
In a bowl, dress the crab with dill, lemon juice, a couple of tablespoons of oil, mayo, a good pinch of paprika, if you like, and seasoning. Rub the bread with the garlic. Drizzle with oil, slice into soldiers and arrange on a board.
Divide the chilli between the toasts and top with the crab, then the tomatoes. Serve with chilled white wine. Heavens above!
For the grated tomato salsa