North Shields crab, Florence fennel and toasted sourdough Serves: 2 Ingredients 100g picked white crabmeat 50g brown crabmeat juice of ½ lemon salt and pepper Dressing: 100ml rapeseed oil 1 tbsp apple vinegar 1 tsp English mustard Fennel pesto: handful of fennel tops 2 tsp toasted pine nuts 2 tsp grated Parmesan cheese 100ml rapeseed