Pea and crab crostini

Pea and crab crostini

A super-easy crab crostini recipe. Simply top baguette slices with a mixture of crab, peas, tarragon and crème fraîche. These little toasts are perfect served as a starter or as a fancy lunch.

Pea and crab crostini

If it’s canapés you’re after, these crab and avocado tortillas – from Jason Atherton – are a surefire winner.

  • Serves icon Makes 8
  • Time icon Hands-on time 25 min

A super-easy crab crostini recipe. Simply top baguette slices with a mixture of crab, peas, tarragon and crème fraîche. These little toasts are perfect served as a starter or as a fancy lunch.

If it’s canapés you’re after, these crab and avocado tortillas – from Jason Atherton – are a surefire winner.

Nutrition: PER CROSTINI

Calories
169kcals
Fat
7.1g (2.7g saturated)
Protein
6.8g
Carbohydrates
18.6g (1.4g sugars)
Fibre
1.9g
Salt
0.6g

Ingredients

  • 125g fresh or frozen peas
  • A small baguette
  • olive oil, to drizzle
  • 50g white crabmeat
  • 
½ tsp chopped fresh tarragon
  • ½ lemon, zested and juiced
  • 50g brown crabmeat
  • 4-5 tbsp crème fraîche
  • Pea shoots, lemon zest and olive oil to serve
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Method

  1. Cook the peas in boiling water for 4 minutes until just tender. Drain, run under cold water to cool, then drain again.
  2. Slice the baguette into 8, put on a baking sheet, drizzle with a little olive oil and toss to coat. Grill for 2 minutes on each side, then set aside to cool.
  3. In a small bowl mash the cooled peas with the back of a fork, then mix in the white crabmeat, tarragon,  zest and juice of the lemon and some black pepper. Add salt, plus more pepper and lemon juice to taste.
  4. In another bowl mix the brown crabmeat with the crème fraîche. Spread over each toast, then top with the crabmeat mix. Scatter with pea shoots, grated lemon zest and a drizzle of olive oil.

Nutrition

Nutrition: per serving
Calories
169kcals
Fat
7.1g (2.7g saturated)
Protein
6.8g
Carbohydrates
18.6g (1.4g sugars)
Fibre
1.9g
Salt
0.6g

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