Crispy fried artichokes with rosemary & chilli honey
Hosting a party? Our no-fuss crispy fried artichokes will go down a treat. Perfect for a Christmas party, serve with a honey, garlic and chilli dipping sauce
Lemongrass & crab crostini
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 limeszested and juiced
- 1 tbsp fish sauce
- ½ tsp caster sugar
- 1 red chillifinely chopped (deseeded, if you like)
- 1 lemongrass stalkwoody leaves removed, finely chopped
- 10g basilroughly chopped
- 10g chivesfinely chopped
- 100g picked white crabmeat
- 100g Seafood & Eat It Fifty Fifty Crab(or use a total of 150g white crab, plus 50g brown crab)
- 250g sourdough bread
- 1 garlic clove
Nutrition: Per serving
- kcal170
- fat2g
- saturates0.3g
- carbs25g
- sugars2g
- fibre1g
- protein12g
- salt1.68g
Method
step 1
Combine the lime juice, fish sauce, sugar, chilli and lemongrass in a bowl. Season. Gently stir in the herbs and crabmeat, being careful not to break up the crab too much. Season, then chill until needed. Will keep chilled for a day.
step 2
Toast the sourdough, then peel the garlic and rub it over the toast. Cut into bite-sized chunks and top each with 1 tbsp of the crab mix. Top with the lime zest and serve.
