Asian Crab Crostini

Name: Asian Crab Crostini
Prep time: 15 min
Ingredients: 1 medium baguette; cut into 12 slices; 2 tbsp sesame oil; 140g crabmeat; 1 red chilli; deseeded and finely chopped; 1 spring onion; finely sliced; 1 tbsp chopped coriander; Zest and juice ½ lime; Mayonnaise or crème fraîche for a creamier topping.

Share & Comment

Ingredients

1 medium baguette, cut into 12 slices
2 tbsp sesame oil
140g crabmeat
1 red chilli, deseeded and finely chopped
1 spring onion, finely sliced
1 tbsp chopped coriander
Zest and juice ½ lime
Mayonnaise or crème fraîche for a creamier topping.

Instructions

Preheat oven to 200°C/180°C Fan/gas 6. Arrange sliced of baguette on an oven tray and drizzle with 1 tbsp of the sesame oil. Bake for 5 minutes until golden and crisp.
In a medium sized bowl, combine the rest of the ingredients with the remaining 1 tbsp sesame oil and mix together. Use less chilli if you prefer less heat. Season with salt and pepper if necessary.
Top each toasted crostini with about 1 heaped tablespoon of crab mixture just before serving.
Bread can be toasted up to a day ahead of time, once toasted and completely cooled simply keep in an airtight container. If slices need to be crisped again, place in heated oven for about 30 seconds to 1 minute.
Crab mixture can be mixed up to 2 days ahead of time and kept in the fridge in an airtight container. Although, flavours will develop over that time so it’s best to use less chilli and coriander, then add more on the day if needed.
You can also add a bit of mayonnaise or crème fraîche to the crab mixture for a creamier topping.