Tuesday 24 April 2018

Sweet-Chilli Crab & Prawn Cocktail Toasts

Edward Hayden

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.


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

Fresh coriander


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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