Crab salad with ciabatta toasts

Ingredients

4-6 ciabatta slices, cut diagonally from a small loaf
75ml extra-virgin olive oil, plus extra for brushing
Juice of 1 lime, plus lime wedges to serve
3 spring onions, finely chopped
2 tbsp good quality mayonnaise
Handful each fresh chives, deseeded and finely chopped
1 red chilli, finely chopped
300g fresh white crab meat, any shell discarded (see our how-to video below)
Mixed baby salad leaves, to serve

Ingredients

4-6 ciabatta slices, cut diagonally from a small loaf
75ml extra-virgin olive oil, plus extra for brushing
Juice of 1 lime, plus lime wedges to serve
3 spring onions, finely chopped
2 tbsp good quality mayonnaise
Handful each fresh chives, deseeded and finely chopped
1 red chilli, finely chopped
300g fresh white crab meat, any shell discarded (see our how-to video below)
Mixed baby salad leaves, to serve

Method

Preheat the grill to medium. Put the ciabatta slices on a large baking tray, season with salt and freshly ground black pepper and brush all over the extra olive oil. Grill for about 1 minutes each side, until golden. Set aside on a wire rack to cool.
In a bowl, mix together the remaining 75ml oil, lime juice, spring onions, mayonnaise, fresh herbs and chopped red chilli. Season to taste and set aside to infuse for 5 minutes.
Put the crab meat into a large bowl and gradually mix in the herb and chilli mixture to bing.Season to taste.
Place a handful of the salad leaves onto 4-6 serving plates and spoon the crab mixture alongside. Serve with the ciabatta toasts and extra lime wedges to squeeze over.

Method

Preheat the grill to medium. Put the ciabatta slices on a large baking tray, season with salt and freshly ground black pepper and brush all over the extra olive oil. Grill for about 1 minutes each side, until golden. Set aside on a wire rack to cool.
In a bowl, mix together the remaining 75ml oil, lime juice, spring onions, mayonnaise, fresh herbs and chopped red chilli. Season to taste and set aside to infuse for 5 minutes.
Put the crab meat into a large bowl and gradually mix in the herb and chilli mixture to bing.Season to taste.
Place a handful of the salad leaves onto 4-6 serving plates and spoon the crab mixture alongside. Serve with the ciabatta toasts and extra lime wedges to squeeze over.

delicious. tips

To make this light crab recipe into a more substantial meal, toss through 400g cooked and drained pasta.

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