Zesty herb and chilli crab salad with crostini recipe

By Angela Boggiano & Kate Belcher

Serves 6
Ready in 20 minutes
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Rating

Fresh and delicious, this dish is so simple to make. The crab infused with the flavours of herbs, chili and lemon is divine while the crostinis give it some crunch.

Zesty herb and chilli crab salad with crostini

Ingredients

1 small baguette, thinly sliced diagonally into 18
75ml extra-virgin olive oil, plus extra for brushing
Juice of 1/2 small lemon, plus wedges to serve
Handful fresh chives, finely chopped
Few sprigs fresh dill, finely chopped
Handful fresh parsley leaves, finely chopped
2 red chillies, deseeded, 1 finely chopped, 1 finely sliced
300g fresh white crab meat, any shell discarded (from your local fishmonger or Waitrose)
Handful mixed baby salad leaves

Method

1. Preheat the grill to medium. For the crostini, place half the baguette slices on a large baking tray, season and brush all over with olive oil. Grill for about 1 minute each side, until golden. Set aside on a wire rack and repeat with the remaining baguette.
2. In a bowl, mix together 75ml oil, the lemon juice, fresh herbs and chopped red chilli. Season to taste and set aside to infuse for 5 minutes.
3. Put the crab into a large bowl and gradually mix in just over half of the herb mixture to bind. Season to taste.
4. Place a ring mould, about 9cm in diameter or pastry cutter on a plate. Press in some of the crab mix, then remove the ring. Repeat to make 6 starters.
5. To serve, top with a small pile of salad leaves. Garnish with the sliced chilli, drizzle around the remaining herb oil and serve with the crostini and lemon wedges to squeeze over.