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Lemongrass & crab crostini

Lemongrass & crab crostini on a golden decorative plate

Lemongrass & crab crostini

Name: Lemongrass & crab crostini
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 2 limes zested and juiced; 1 tbsp fish sauce; ½ tsp caster sugar; 1 red chilli finely chopped (deseeded, if you like); 1 lemongrass stalk woody leaves removed, finely chopped; 10g basil roughly chopped; 10g chives finely chopped; 100g picked white crabmeat; 100g Seafood & Eat It Fifty Fifty Crab (or use a total of 150g white crab, plus 50g brown crab); 250g sourdough bread; 1 garlic clove

Helena Busiakiewicz

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Serves 6

Easy

Prep: 10 mins

Cook: 5 mins

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Serve these moreish crab crostini to guests at your next party. Made with zesty lime and lemongrass, they make great nibbles at Christmas or new year

Low fat

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Ingredients

Nutrition

Units:

MetricUS

2 limes

zested and juiced
1 tbsp fish sauce
½ tsp caster sugar
1 red chilli

finely chopped (deseeded, if you like)
1 lemongrass stalk

woody leaves removed, finely chopped
10g basil

roughly chopped
10g chives

finely chopped
100g picked white crabmeat
100g Seafood & Eat It Fifty Fifty Crab

(or use a total of 150g white crab, plus 50g brown crab)
250g sourdough bread
1 garlic clove

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Nutrition: Per serving

kcal170
fat2g
saturates0.3g
carbs25g
sugars2g
fibre1g
protein12g
salt1.68g

Method

step 1

Combine the lime juice, fish sauce, sugar, chilli and lemongrass in a bowl. Season. Gently stir in the herbs and crabmeat, being careful not to break up the crab too much. Season, then chill until needed. Will keep chilled for a day.
step 2

Toast the sourdough, then peel the garlic and rub it over the toast. Cut into bite-sized chunks and top each with 1 tbsp of the crab mix. Top with the lime zest and serve.

Recipe from Good Food magazine, Christmas 2024

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