Crab salad on rye bread crisps
Crab salad is perfect served as finger food as your guests arrive. A wonderfully healthy little flavour bomb of fresh herbs, crab and rye bread crisps.
Ingredients
For the crab salad
- crab shell's worth of white crabmeat
- g Mayonnaise
- tbsp Chervil
- tbsp Dill
- tbsp Chives
- tbsp Cucumber, finely chopped
- Apple (a Granny Smith is good)
For the rye bread crisps
- Rye bread, as much as you like
- Olive oil
- Flaky sea salt
For the pickled radishes
- ml Cider vinegar
- ml Water
- g Sugar
- Radishes, as many as you like
Instructions
Crab salad
Mix all the ingredients together and season to taste with lemon and salt.
Rye bread crisps
Lay thin slices of rye bread on a baking tray, drizzle over a little olive oil and scatter with flaky sea salt. Bake at 170°C fan/gas 5 until crisp, which takes around 8-10 minutes.
Pickled radishes
Bring the vinegar, water and sugar to the boil, then leave to cool.
Add thinly sliced radishes and leave them to pickle for about 30 minutes.
Arrange on the rye bread crisps with fresh herbs.
For the crab salad
For the rye bread crisps
For the pickled radishes
Leave a rating
What do you think of the recipe? Give us honest feedback so others can see how it turned out.
Something went wrong. Try again.
