These are the perfect summer canapes. Fresh, delicate and very easy to put together. They aren’t cheap, especially as they’re made from just the white meat.
Serves 10 as part of a canape menu
200gr white crab meat
juice and zest of 1 lime
1 medium red chili
2 tbs of coriander leaves
1 sourdough baguette
olive oil for brushing
Pre-heat the oven to 180o
Slice the baguette into thin rounds. Brush well with olive oil and pop into the oven for ten minutes on a baking tray.
Meanwhile, finely dice the chili, shred the coriander and then fold into the crab meat. Mix in the lime and zest gently and let this sit for ten minutes. Pile onto the bread and serve on a platter.
Leave a Reply