Waitrose and Partners
Crab salad nibbles

Crab salad nibbles

Fresh, zesty and a welcome break from Christmas stodge, these crunchy chicory leaves are loaded with a crab and apple filling for a fun canapé. They're quick to prep, so you can spend less time in the kitchen and more time enjoying the party. Tuck into more Christmas canapé recipes.

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Gluten free
  • Makes20
  • CourseCanape
  • Prepare10 mins
  • Cook-
  • Total time10 mins

Ingredients

  • 2 x 100g Seafood & Eat It Handpicked White Crab
  • ½ Granny Smith apple, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 unwaxed lemons, zest and juice of 1, 1 cut into wedges
  • 1½ tbsp extra virgin olive oil
  • ¼ x 20g pack chives, finely chopped
  • 140g pack red chicory

Method

  1. Put the crab meat in a mixing bowl with the chopped apple, red chilli, lemon zest and juice, oil and most of the chives. Mix together, then season.

  2. Separate the chicory leaves, arrange on a platter, then divide the crab mixture between the leaves. Scatter with the remaining chopped chives and serve with the lemon wedges for squeezing.

Nutritional

Typical values per item when made using specific products in recipe

Energy

115kJ/ 28kcals

Fat

1.2g

Saturated Fat

0.2g

Carbohydrates

1.4g

Sugars

1.1g

Fibre

0.6g

Protein

2.2g

Salt

0.1g

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