Asian Crab Salad Croustades

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE CRAB SALAD:.
  • Combine the lime juice, brown sugar and fish sauce in a bowl, stir until the sugar has dissolved.
  • If your sugar is quite hard, you can heat the mixture a little to make the dissolving easier.
  • Finely chop the coriander, mint and kaffir lime leaves, deseed and de-vein the chilli and chop finely as well.
  • 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.
  • Combine crab with the mayo/aioli and seaon with salt, pepper and a dash of tabasco.
  • Shred the lettuce leaves thinly, then chop roughly.
  • CROUSTADES:.
  • Preheat oven to 375ºF.
  • Coat insides of 48 muffin (2" ea) pans, generously with butter.
  • 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).
  • Use fingertips, press against muffin cups (and you create a little cup).
  • Bake 8-10 minutes.
  • Remove from oven and cool. (These can be stored in airtight container)
  • TO ASSEMBLE;.
  • Fill the shells up with shredded lettuce about half way, then top with about 1 tsp of the crab salad.
  • Serve within 30 minutes to an hour so the bases don't get soggy.
  • VOILÁ.
  • The croustades (Rahm's) are available in most supermarkets in the UK and at Ikea food shops worldwide.
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