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    Crab and Broad Bean Crostini

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    Crab and Broad Bean Crostini

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6, as starter


    • 1 pain au levain or another loaf of a similar size
    • 375g broad beans (podded weight)
    • 1 clove garlic, crushed
    • 20g pack fresh mint or parsley, chopped
    • Juice of ½ lemon, plus extra for serving
    • 4 tbsp extra virgin olive oil, plus extra for drizzling
    • 200g fresh white crab meat


    1. Preheat the oven to 200°C, gas mark 6. Cut the bread into 12 slices, about 1.5cm thick. Put these on a baking sheet and toast in the oven for 7 minutes, then turn them over and cook for a further 5-6 minutes, until toasted but not hard.
    2. Meanwhile, cook the broad beans in a pan of boiling water for 3-4 minutes, until tender, then drain and rinse in cold water. It might seem like a hassle, but it’s better to slip the skins off, leaving just the bright green beans. Do this when they’re cool enough to handle
    3. Place the beans in a bowl with the garlic, your chosen herb, the lemon juice, extra virgin olive oil and seasoning. Mix together, then mash some of the beans with a fork so you end up with a mixture that has whole and crushed beans in it.
    4. Spread the mixture generously on to each piece of toasted bread, then top with the crab meat. Squeeze lemon juice and grind black pepper over them, drizzle with more olive oil and serve.

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