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Herbed crab crispbreads
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by Elly Curshen
Serves: 6 (makes about 18)
5 tsp crab pâté
½-1 tsp sriracha
100g white crab meat
2 heaped tbsp roughly chopped mixed soft herbs (dill, tarragon, parsley and coriander)
18 x Peter’s Yard Sourdough Crispbread Charcoal & Rye
1. Start by mixing the crab pâté with the sriracha in a small bowl and set aside.
2. Tip the white crab meat into another small bowl and use a fork to gently break it up. Add the chopped fresh herbs and mix to combine.
3. When you’re ready to assemble (not more than 10 minutes before you want to eat as they’ll go soggy), spread a little spoonful of the crab pâté onto the centre of a cracker. Top with a small pile of the herbed crab mixture. Repeat until you have used up all the crab. Serve.
Typical values per serving:
This recipe was first published in February 2020.