Country Living (UK) - - Food & Drink -

Prepa­ra­tion 15 min­utes Makes 16 Sim­ple to pre­pare and packed with flavour, the crab mix­ture can be made up to three hours in ad­vance.

100g fresh white crab meat ½ red chilli, de­seeded and finely chopped zest of ½ lemon 2 spring onions, finely chopped ½ tbsp chopped pars­ley a cou­ple of shakes of Tabasco sauce (op­tional) 2 tsp crème fraîche 4 slices of brioche loaf

1 Mix to­gether all the in­gre­di­ents ex­cept the brioche loaf slices. Check the sea­son­ing. 2 Toast the brioche. Re­move the crusts, then cut each piece into 4 squares. 3 To serve, top each square with a small pile of the crab.

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