Crab Deli Loaf

A photo of crab deli loaf.

Prep Time: 10 minutes

Cook Time: None

Yields: 2 servings

Description Edit

Tired of gloppy, unappetizing seafood salads? This refreshing dish uses healthy Greek yogurt as the binder and the punch of assorted fresh herbs packs a lot of flavor. Serve as a light lunch along with sides of your choice.

Ingredients Edit

  • Fresh basil, flat leaf parsley and dill, chopped
  • 1 fresh red chili, seeded and chopped
  • Juice and zest of 1 lemon
  • 200g (7 oz.) fresh white crab meat
  • 4 tbsp. Rachel’s Greek Style Natural Bio Live Yogurt
  • Salt & pepper
  • Fresh baguette or ciabatta loaf
  • Olive oil
  • Handful of pre-washed wild rocket (arugula)
  • 6 - 7 vine cherry tomatoes

Directions Edit

  1. Begin by chopping the herbs finely; to cut down time use a mini chopper or food processor. Place in a bowl.
  2. Add the chili, lemon juice and lemon zest. Mix well.
  3. Now add the crab and stir in the yogurt and mix again until you have a spreadable consistency. Season with salt & pepper.
  4. Slice the baguette with a serrated knife and drizzle with a little olive oil.
  5. Arrange the rocket (arugula) leaves onto the bread and then spread over the crab filling. Add the cherry tomatoes. Serve immediately.

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