Pea and crab crostini

Name: Pea and crab crostini
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Makes 8

Easy
May 2019

Easy
May 2019

Makes 8
Hands-on time 25 min

A super-easy recipe that’s just a case of topping toasted 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

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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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

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

Method

Cook the peas in boiling water for 4 minutes until just tender. Drain, run under cold water to cool, then drain again.
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.
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.
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.

Method

Cook the peas in boiling water for 4 minutes until just tender. Drain, run under cold water to cool, then drain again.
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.
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.
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.