Makes approx 20 pieces
200g Fresh crab meat
1/2 preserved lemon
1 Wedge of fresh lemon
1 bunch fresh parsley
20g baby capers
3 small bread rolls
50ml olive oil
Sea salt and pepper
100g full cream ricotta
In a small bowl sort through the crab with your fingers to remove any small pieces of shell cover and place in fridge
In another bowl mix the ricotta well, season with salt, pepper then add the cream combine well
Slice the bread thinly on a slicer and place onto roasting trays, brush with a little olive oil season and bake in a medium oven for 10 mins until light brown and crisp, place aside and allow to cool.
Pick the parsley into small leaves wash in cold water and dry on a kitchen cloth
Remove the pith from the lemon and slice the skin very finely set aside
Wash the capers under cold water and drain, roughly chops set aside
Using a small knife spread the ricotta onto the toast.
Add the capers parsley and lemon to the crab and dress with a few drops of the olive oil, adjust seasoning with salt and pepper
Carefully place the crab salad onto the bread season with fresh ground pepper and serve.