Crab croustades
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Categories cookbook, sea food
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kitchen ware

You will need a pastry cutter (about 2 inch/5cm) and muffin pan with 12 hole to make this delicious Crab croustades

The fish

White crabmeat, or lobster or Dublin Bay prawns

PREP: 10 mins
COOK: 12–14 mins
MAKES: 12

Ingredients you need

4 large slices white or whole wheat bread
1 tbsp melted butter or olive oil
For the filling
7oz (200g) white crabmeat
1⁄2in (1cm) fresh ginger, grated
grated zest and juice of 1 lime
3 tbsp mayonnaise
1 tbsp chopped cilantro leaves
2 scallions, finely chopped
salt and freshly ground black pepper
1 red chile, seeded and finely chopped, to garnish

Prepare ahead

The croustade baskets is better to be kept in an airtight container. The filling can be made everal hours in advance, then you can have it chilled until you need it.

Cooking direction

  1. First have the oven reheated to about 350°F (180°C). Isolate the crusts from the bread.

  2. Use a rolling pin to flatten the slices, brush them with butter (oil is fine)

  3. Stamp out 3 pieces from each bread slice with the pastry cutter, firmly the bread into the muffin pan (butter-side down).

  4. have them baked for about 12–14 mins when them become golden and crisp, then remove the bread slice from the pan, leave them to cool.

  5. Mix crabmeat, ginger, lime zest and juice, mayonnaise, cilantro, and scallions all in one bowl, season it with salt and pepper.

  6. Divide the mixture and place them equally in the croustade baskets, at last, sprinkle each Crab croustades with the red chile

Best serving time: within 1 hour

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