Spanner Crab Brandade
Serves 6
   1 loaf crusty sourdough bread, cut into six 2.5cm slices
   250g fresh picked spanner crab meat
   200g potatoes, peeled and diced (preferable Sebago or Desiree)
Spanner Crab Brandade
   1 clove garlic, crushed
   100ml extra virgin olive oil
   Salt and pepper
   1 tbsp chopped flat parsley
   1 punnet cherry tomatoes
   1 punnet yellow tear-drop tomatoes
   4 small vine-ripened tomatoes
   1 small red onion, cut into fine rings
   ½ cup picked and torn basil leaves
   ¼ cup red wine vinegar
   ¼ cup extra virgin olive oil

   Boil the potatoes in salted water until soft, drain well and pass through a mouli or ricer, or mash until smooth. Cool.
   Add crab, garlic, parsley, salt and pepper and work with fork into a rough paste.
Slowly drizzle in the oil, working gently to emulsify without losing the texture of the crab. Check seasoning and refrigerate.
   Halve cherry tomatoes and cut vine ripened tomatoes into wedges. Mix with onion rings and basil and set aside.
   Brush sourdough with oils and grill until crispy on both sides. Rub each piece with a cut garlic clove.
   Spread each bruschetta with a generous amount of brandade and put each on a plate. Dress the tomato salad with oil and vinegar, season and arrange on top of brandade.
   Drizzle with extra oil and serve immediately.

Recipe from Matt Golinski of The Rolling Dolmade.

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