Asian Crab Salad Croustades

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READY IN: 35mins
Recipe by Manami

These croustades are incredibly simple to make and bursting with flavour - the salad can be prepared well in advance and is relatively easy to assemble as well... just what you need when you've got a million things on your mind. thepassionatecook who posted this on her blog 12/16/2009 at 12:25PM in Amuse-Bouches, Canapés and Finger Food, Fish and Seafood Cooling time = 3 hrs.

Ingredients Nutrition

Directions

  1. FOR THE CRAB SALAD:.
  2. Combine the lime juice, brown sugar and fish sauce in a bowl, stir until the sugar has dissolved.
  3. If your sugar is quite hard, you can heat the mixture a little to make the dissolving easier.
  4. Finely chop the coriander, mint and kaffir lime leaves, deseed and de-vein the chilli and chop finely as well.
  5. Combine all ingredients in a bowl and leave to infuse for at least 3 hours in the fridge. You can prepare this a day in advance, if you wish.
  6. Combine crab with the mayo/aioli and seaon with salt, pepper and a dash of tabasco.
  7. Shred the lettuce leaves thinly, then chop roughly.
  8. CROUSTADES:.
  9. Preheat oven to 375ºF.
  10. Coat insides of 48 muffin (2" ea) pans, generously with butter.
  11. Using a 2-1/2" to 3" plain round cookie cutter; cut a round from each slice of bread. (Use the reminder bread for breadcrumbs).
  12. Use fingertips, press against muffin cups (and you create a little cup).
  13. Bake 8-10 minutes.
  14. Remove from oven and cool. (These can be stored in airtight container)
  15. TO ASSEMBLE;.
  16. Fill the shells up with shredded lettuce about half way, then top with about 1 tsp of the crab salad.
  17. Serve within 30 minutes to an hour so the bases don't get soggy.
  18. VOILÁ.
  19. The croustades (Rahm's) are available in most supermarkets in the UK and at Ikea food shops worldwide.

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