Lemongrass & crab crostini
Serves 6
Easy
Prep:
Cook:
Serve these moreish crab crostini to guests at your next party. Made with zesty lime and lemongrass, they make great nibbles at Christmas or new year
Skip to ingredients
Units:
- 2 limeszested and juiced
- 1 tbsp fish sauce
- ½ tsp caster sugar
- 1 red chillifinely chopped (deseeded, if you like)
- 1 lemongrass stalkwoody leaves removed, finely chopped
- 10g basilroughly chopped
- 10g chivesfinely chopped
- 100g picked white crabmeat
- 100g Seafood & Eat It Fifty Fifty Crab(or use a total of 150g white crab, plus 50g brown crab)
- 250g sourdough bread
- 1 garlic clove
Nutrition: Per serving
- kcal170
- fat2g
- saturates0.3g
- carbs25g
- sugars2g
- fibre1g
- protein12g
- salt1.68g
Method
step 1
Combine the lime juice, fish sauce, sugar, chilli and lemongrass in a bowl. Season. Gently stir in the herbs and crabmeat, being careful not to break up the crab too much. Season, then chill until needed. Will keep chilled for a day.
step 2
Toast the sourdough, then peel the garlic and rub it over the toast. Cut into bite-sized chunks and top each with 1 tbsp of the crab mix. Top with the lime zest and serve.
