Pea and crab crostini

  • Portion size: Makes 8
  • Hands-on time 25 min
  • Difficulty: easy

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.

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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.
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  5. 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

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