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Crab salsa crostini
Serves 20
Easy
Prep:
Cook:
Bite-sized canapés, ideal for a wedding or celebration
Skip to ingredients
- 250g pot fresh crabmeat
- 85g cherry tomatoquartered
- 1 small red onionfinely chopped
- zest and juice 1 lime
- 2 tbsp olive oil
- bunch corianderchopped
For the crostini bases
- 4 thin baguettes
- splash of olive oil
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Mix together the crab meat, tomatoes and red onion. Keep in the fridge for up to 2 days. On the day, mix through the lime zest, juice and chopped coriander, then pile onto the crostini to serve.
step 2
For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.
