Crab salsa crostini

Bite-sized canapés, ideal for a wedding or celebration

  • Prep:30 mins
    Cook:4 mins
  • Serves 20
  • Easy

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 250g pot fresh crab meat
  • 85g cherry tomatoes, quartered
  • 1 small red onion, finely chopped
  • zest and juice 1 lime
  • 2 tbsp olive oil
  • bunch coriander, chopped
  • 4 thin baguettes
  • splash of olive oil


  1. Mix together the crab meat, tomatoes and red onion. Keep in the fridge for up to 2 days. On the day, mix through the lime zest, juice and chopped coriander, then pile onto the crostini to serve.

  2. For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.

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