- 250g pot fresh crab meat
A crustacean that has its skeleton on the outside protecting a soft, flavoursome flesh. There…
- 85g cherry tomato, quartered
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 small red onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- zest and juice 1 lime
The same shape, but smaller than…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- bunch coriander, chopped
For the crostini bases
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.