Crab salsa crostini
Bite-sized canapés, ideal for a wedding or celebration
Difficulty and servings
Serves 20
Preparation and cooking times
Prep 30 mins
Cook 4 mins
- 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.
- 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.
Recipe from Good Food magazine, June 2006.
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http://www.bbcgoodfood.com/recipes/2591/
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Ingredients
- 250g pot fresh crab meat
- 85g cherry tomatoes , quartered
- 1 small red onion , finely chopped
- zest and juice 1 lime
- 2 tbsp olive oil
- bunch coriander , chopped
FOR THE CROSTINI BASES
- 4 thin baguettes
- splash of olive oil
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Difficulty and servings
Serves 20
Preparation and cooking times
Prep 30 mins
Cook 4 mins
Ingredients
- 250g pot fresh crab meat
- 85g cherry tomatoes , quartered
- 1 small red onion , finely chopped
- zest and juice 1 lime
- 2 tbsp olive oil
- bunch coriander , chopped
FOR THE CROSTINI BASES
- 4 thin baguettes
- splash of olive oil
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
