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
- 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.
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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