Crab Crostini with Shaved Asparagus & Spring Onions
Servings 4
Ingredients
- 1 baguette
- Olive oil
- 100 g asparagus tips
- 100 g pack Castle MacLellan Luxury Orkney Crab Terrine
- 1/2 bunch spring onions, sliced
- Grated zest of 1 lime
Instructions
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Slice the baguette into 1.5cm rounds. Place on a baking tray and drizzle over a little olive oil, turning the slices to coat on both sides.
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Bake in preheated oven at 200 deg C, fan 180 deg C, Gas 6 for about 10 minutes, turning halfway through cooking, until golden and crispy. Allow to cool on a cooling rack until completely cold before topping.
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Meanwhile, prepare the asparagus. Using a potato peeler shave thin slices along the length of each asparagus spear and blanch in boiling water for just 1-2 minutes. Drain and place in ice cold water until required.
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Generously spread each crostini with Luxury Crab Terrine.
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Drain the blanched and cooled asparagus and pile on top of the Crab Terrine with the spring onions and finish with a sprinkling of grated lime zest.
Recipe Notes
Tip: Crostini are great for using up day old baguettes and can be kept in an airtight tin for several days.