Zesty herb and chilli crab salad with crostini

How to make zesty herb and chilli crab salad with crostini? Zesty herb and chilli crab salad with crostini recipes and ingredient shared on our page.

6 people Zesty herb and chilli crab salad with crostini ingredients

1 small baquette, thinly sliced diagonally into 18 pieces
75 ml extra virgin olive oil, plus extra for brushing
juices of 1/2 small lemon
Plus wedges to serve
handful fresh chives, finely chopped few sprigs fresh dill, finely chopped
3 tbsp finely chopped fresh parslet leaves
2 red chillies, deseeded, 1 finely chopped, 1 finely sliced
300 g fresh white crabmeat, any shell discarded
150 g mixed baby salad leaves
salt and freshly ground black pepper

Note: You will also need a 9 cm ring mould or pastry cutter.

Zesty herb and chilli crab salad with crostini recipe

Preheat the grill to medium. For the crostini, place half the baquette 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 to cool and repeat with the remaining baquette.

In a bowl, mix together 75 ml oil, the lemon juice, fresh herbs and chopped red chilli. Season to taste and set aside to infuse for minutes.

Put the crabmeat into a large bowl and gradually mix in just over half of the herb mixture to bind. Season to taste.

Place the ring mould or pastry cutter on a plate. Press in some of the crab mix, then remove the ring. Repeat to make six starters.

To serve, top each 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.