Lemongrass & crab crostini

• limes↗2

  zested and juiced

• fish sauce↗1 tbsp tbsp
• caster sugar↗½ tsp ½ tsp
• red chilli↗1

  finely chopped (deseeded, if you like)

• lemongrass stalk1

  woody leaves removed, finely chopped

• basil↗10g g

  roughly chopped

• chives10g g

  finely chopped

• picked white crabmeat↗100g g
• Seafood & Eat It Fifty Fifty Crab100g g

  (or use a total of 150g white crab, plus 50g brown crab)

• sourdough bread↗250g g
• garlic clove↗1

Step-by-step instructions

1. 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.

2. 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.