Over the next few months I aim to post a variety of recipe ideas for canapés, so I’m starting by sharing my favourite nibble. Crab Crostini is one of the quickest and easiest recipes I know and the visual impact is very pleasing. This is primarily because when the green and chilli is added to the crab meat it gives the canapé a jewelled effect. However if the look doesn’t tempt you then I guarantee that the taste will, as the freshness of the flavours makes your taste buds come alive.
This recipes is from Nigella Lawson’s book Nigella Christmas, but the recipe can also be found on numerous sites on the internet.
If anyone wishes to share a canapé recipe idea with me, please send it through and I will give it a whirl and let you know how I get on.
Prep Time 15 mins
Serves about 50 crab crostini
1 spring onion
1 fresh red chilli
300g white crab meat (tinned or fresh)
60 ml sour cream
small bunch of coriander
1/4 tsp dried oregano
1 x 15 ml tablespoon lime juice
1 small packet of plain tortilla chips
Finely chop the spring onion and the chilli, then mix in the crab meat with the other ingredients, and then spoon a teaspoonful of the mixture onto each of the tortilla chips.
You can make this mixture about 3 hours ahead before serving but leave out the sour cream and lime juice. Cover with cling film an leave in the fridge. Just before making the canapés add in the sour cream and lime juice to the mixture. Gently stir and then assemble.