Crab crostini

A little treat as it’s bank holiday Monday.

These crostinis are absolutely delicious, as a starter or nibble.  The recipe is taken from Nigella Christmas and is incredibly easy to make.  I like to prepare the crab meat a few hours before serving so that it’s easier to assemble for guests and it makes it tastier.

Makes about 50 crab crostini

1 spring onion (although I like to use a couple)

1 fresh red chilli, deseeded (optional)

300g white crab meat (I use tinned)

small bunch of coriander

1/4 teaspoon of oregano

1 x 15ml tablespoon lime juice

1 small packet plain tortilla chips or 1 sliced baguette

Finely chop the spring onion and the chilli, then mix into the crab meat along with coriander and oregano.  I like to cover this with cling film and place in the fridge overnight or a few hours before serving.  Just before assembling the crostini, stir in the sour cream and lime juice.  You can either dollop this onto tortilla chips or toast some slices of baguette.

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