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1 unwaxed lime, zest of all, juice of ½, plus wedges to serve
70g mayonnaise (homemade if possible)
1 tbsp single or double cream, to taste (optional)
3 x 100g packs white crab meat
1 medium red chilli, halved, deseeded and finely chopped
1/2 x 25g pack coriander, finely chopped, plus whole leaves to serve
270g pack ciabatta, cut into 12 slices
25g butter, at room temperature
In a medium bowl, mix the lime zest and
juice with the mayonnaise. Taste and add
1 tbsp cream or more lime juice, if needed.
Stir in the crab meat and add most of the
chilli and the chopped coriander. Season if
you think it needs it.
Toast the bread – it shouldn’t get too dark.
Spread the toast with a little butter and
spoon some crab mayonnaise onto each slice.
Sprinkle the remaining chilli on top, followed
by the whole coriander leaves. Serve on
a platter with the lime wedges alongside.
If you don’t want to make your own mayonnaise, use whatever bought mayonnaise you like, but remember they can be a bit sweet or acidic. I get past this by adding a little cream, or lime or lemon juice.
Typical values per serving when made using specific products in recipe
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Quantity of Cooks' Ingredients Unwaxed Limes in trolley 0