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
Salt, pepper and lemon juice
16 pastry cases
1 lemon – segmented
16 chervil sprigs
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.