Sweet-Chilli Crab & Prawn Cocktail Toasts
Published 09/12/2012 | 06:00
This is a particular favourite canapé of mine to serve at a cocktail party or drinks reception. Feel free to make a larger version of this as a delicious starter. Makes 16-24.
YOU WILL NEED
For the croutons 2 medium baguettes cut into slices approx 1in thick
3 tbsps oil
Garnish 8oz/225g fresh white crabmeat
3 tbsps creme fraiche/ mayonnaise
2 tbsps sweet-chilli sauce
Pinch cayenne pepper
16-24 cooked prawns
Grated lemon zest
Pre-heat the oven to 190°C/375°F/ Gas Mark 5. Brush the bread with a little oil and place on a flat baking tray and transfer to the pre-heated oven. Cook for 10-12 minutes until they are crisp. Allow to cool.
Pick through the crab meat to ensure that it has no traces of bone or shell in it.
In a separate bowl, mix the creme fraiche/mayonnaise with the sweet-chilli sauce and the cayenne pepper. Spread the croutons with a little of the chilli sauce mixture.
Divide the crab meat between the chilli-covered croutons, then top with a prawn.
Finish with an additional spoon of the sweet-chilli mixture, then garnish with some grated lemon zest and a sprig of coriander.
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