Belfast Telegraph

Friday 22 August 2014

Recipe: Crab, spring onion and ginger croustades

Crab, spring onion and ginger croustades

Shu head chef Brian McCann shows how simple canapés can be made into the main meal for easy entertaining.

What you'll need

250g white crabmeat

50g spring onions, finely chopped

10g root ginger, finely chopped

5ml chopped coriander

2tbsp mayonnaise

Salt, pepper and lemon juice

16 pastry cases

1 lemon – segmented

16 chervil sprigs

Makes 16

Remove any shell fragments in the crab.

Mix with spring onions, ginger and coriander.

Add mayonnaise and season with salt and pepper, and drops of lemon juice. Mould into shape with two teaspoons, put in the cases and garnish with lemon segments and chervil leaves.

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