Crab toasts

Name: Crab toasts
Yield: Makes 18
Cuisine: British recipes
Ingredients: 8-10 slices good quality white bread (the team used sourdough); Olive oil for brushing; 1 ripe avocado; Finely grated zest and juice ½ lemon, plus extra juice; 100g brown crabmeat (see our how-to video below); ½ red chilli, deseeded and finely chopped; 80g mayonnaise; Small bunch fresh coriander, chopped, plus extra to garnish

Easy
February 2015

Easy
February 2015

Makes 18
Hands-on time 25 min

This easy canapé recipe made with crab and avocado is the perfect way to start a dinner party.

Nutrition: per serving

Calories: 89kcals
Fat: 6.7g (1.1g saturated)
Protein: 2.2g
Carbohydrates: 5g (0.4g sugars)
Fibre: 0.6g
Salt: 0.2g

Nutrition: per serving

Calories: 89kcals
Fat: 6.7g (1.1g saturated)
Protein: 2.2g
Carbohydrates: 5g (0.4g sugars)
Fibre: 0.6g
Salt: 0.2g

Per toast

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Ingredients

8-10 slices good quality white bread (the team used sourdough)
Olive oil for brushing
1 ripe avocado
Finely grated zest and juice ½ lemon, plus extra juice
100g brown crabmeat (see our how-to video below)
½ red chilli, deseeded and finely chopped
80g mayonnaise
Small bunch fresh coriander, chopped, plus extra to garnish

8-10 slices good quality white bread (the team used sourdough)
Olive oil for brushing
1 ripe avocado
Finely grated zest and juice ½ lemon, plus extra juice
100g brown crabmeat (see our how-to video below)
½ red chilli, deseeded and finely chopped
80g mayonnaise
Small bunch fresh coriander, chopped, plus extra to garnish

Method

Heat the oven to 200°C/fan180°C/ gas 6 and put a baking sheet inside to heat up. Using a 3cm cookie cutter, stamp out 18 circles from the bread. Flatten slightly, brush with oil, then toast in the oven for about 5 minutes or until golden and crisp.
Stone and peel the avocado, then mash with the zest and juice of 1⁄2 lemon, the crab, chilli, mayo and coriander. Season to taste, then add more lemon juice if it’s too rich.
Prepare the mini toasts up to 48 hours in advance, then keep them in an airtight container. Make the crab mix and keep covered in the fridge 1-2 hours beforehand but no more. Bring to room temperature to serve. Top the toasts with the crab mixture and a sprig of coriander.

Method

Heat the oven to 200°C/fan180°C/ gas 6 and put a baking sheet inside to heat up. Using a 3cm cookie cutter, stamp out 18 circles from the bread. Flatten slightly, brush with oil, then toast in the oven for about 5 minutes or until golden and crisp.
Stone and peel the avocado, then mash with the zest and juice of 1⁄2 lemon, the crab, chilli, mayo and coriander. Season to taste, then add more lemon juice if it’s too rich.
Prepare the mini toasts up to 48 hours in advance, then keep them in an airtight container. Make the crab mix and keep covered in the fridge 1-2 hours beforehand but no more. Bring to room temperature to serve. Top the toasts with the crab mixture and a sprig of coriander.

delicious. tips

Prepare the mini toasts up to 48 hours in advance, then keep them in an airtight container. Make the crab mix and keep covered in the fridge 1-2 hours beforehand but no more. Bring to room temperature to serve.