Herb and chilli crab salad with crostini

Herb and chilli crab salad with crostini
  • Serves icon Serves 6
  • Time icon Ready in 20 minutes

This crab salad crostini recipe is so simple to make. Serve it as a dinner party starter or enjoy it for lunch.

Nutrition: per serving

Calories
256kcals
Fat
14.5g (2.1g saturated)
Protein
13.1g
Carbohydrates
19.3g (1.5g sugar)
Salt
1.1g
Calories
256kcals
Fat
14.5g (2.1g saturated)
Protein
13.1g
Carbohydrates
19.3g (1.5g sugar)
Salt
1.1g

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.

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