Herb and chilli crab salad with crostini

Name: Herb and chilli crab salad with crostini
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1 small baguette, thinly sliced diagonally into 18; 75ml extra-virgin olive oil, plus extra for brushing; Juice of 1/2 small lemon, plus wedges to serve; Handful fresh chives, finely chopped; Few sprigs fresh dill, finely chopped; Handful fresh parsley leaves, finely chopped; 2 red chillies, deseeded, 1 finely chopped, 1 finely sliced; 300g fresh white crab meat, any shell discarded (from your local fishmonger or Waitrose); Handful mixed baby salad leaves

Published: 28 Feb 07
Updated: 18 Mar 24

Test kitchen approved

This crab salad crostini recipe is so simple to make. Serve it as a dinner party starter or enjoy it for lunch.

Serves 6
Ready in 20 minutes

Visit deliciousmagazine.co.uk to save recipe

Ingredients

1 small baguette, thinly sliced diagonally into 18
75ml extra-virgin olive oil, plus extra for brushing
Juice of 1/2 small lemon, plus wedges to serve
Handful fresh chives, finely chopped
Few sprigs fresh dill, finely chopped
Handful fresh parsley leaves, finely chopped
2 red chillies, deseeded, 1 finely chopped, 1 finely sliced
300g fresh white crab meat, any shell discarded (from your local fishmonger or Waitrose)
Handful mixed baby salad leaves

Method

Preheat the grill to medium. For the crostini, place half the baguette slices on a large baking tray, season and brush all over with olive oil. Grill for about 1 minute each side, until golden. Set aside on a wire rack and repeat with the remaining baguette.
In a bowl, mix together 75ml oil, the lemon juice, fresh herbs and chopped red chilli. Season to taste and set aside to infuse for 5 minutes.
Put the crab into a large bowl and gradually mix in just over half of the herb mixture to bind. Season to taste.
Place a ring mould, about 9cm in diameter or pastry cutter on a plate. Press in some of the crab mix, then remove the ring. Repeat to make 6 starters.
To serve, top with a small pile of salad leaves. Garnish with the sliced chilli, drizzle around the remaining herb oil and serve with the crostini and lemon wedges to squeeze over.

Recipe from March 2007 Issue

Nutrition

Nutrition: per serving

Calories: 256kcals
Fat: 14.5g (2.1g saturated)
Protein: 13.1g
Carbohydrates: 19.3g (1.5g sugar)
Salt: 1.1g

Fancy getting a copy in print?

Subscribe to our magazine

Herb and chilli crab salad with crostini

Ingredients

Method

Nutrition

More to discover