Crab salsa crostini
- Good Food team
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Serves 20
Easy
Prep: 30 mins
Cook: 4 mins
A star rating of 5 out of 5.1 ratingRate
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Bite-sized canapés, ideal for a wedding or celebration
Easily doubled
Easily halved
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Ingredients
Nutrition
Units:
MetricUS
-
250g pot fresh crab
meat
-
85g cherry tomato
quartered
-
1 small red onion
finely chopped
-
zest and juice 1 lime
-
2 tbsp olive oil
-
bunch coriander
chopped
For the crostini bases
- 4 thin baguettes
- splash of olive oil
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
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Method
-
step 1
Mix together the crab meat, tomatoes and red onion. Keep in the fridge for up to 2 days. On the day, mix through the lime zest, juice and chopped coriander, then pile onto the crostini to serve.
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step 2
For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.
Recipe from Good Food magazine, June 2006
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