Crab, Dill & Crème Fraiche Canapes
If I’m giving an informal Sunday lunch for family or friends, instead of a starter I’ll do some canapés. This crab recipe is so quick and easy and can be made in advance and kept covered in the fridge until you need it. You can serve it on blinis or bruschetta (but don’t top too far in advance otherwise they’ll go soggy), whichever you prefer. If you’re trying to go for something lighter, taking small Cos lettuce leaves and filling with the crab is a good alternative. This also goes well with the previous smoked salmon pate recipe as part of a seafood platter.
Ingredients
100g fresh white crab meat
1 heaped teaspoon of crème fraiche (as with all my recipes, you can substitute this for low fat)
Squeeze of lemon
1 x tsp chopped fresh dill
Salt & pepper (freshly ground)
1. Take the crab meat and work through it finely with a fork, breaking into small pieces and make sure there aren’t any bits of shell left in.
2. Stir in the crème fraiche, lemon and chopped dill and season to taste.
3. Spoon onto whatever you’ve chosen to top.
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