Chilli crab crumpets
Makes: 16 bites
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Chilli crab crumpets
Take this breakfast staple from morning to cocktail hour with this simple yet chic canapé
Makes: 16 bites
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
50Kcal
Fat
1gr
Saturates
0gr
Carbs
6gr
Sugars
0gr
Fibre
0gr
Protein
4gr
Salt
0.5gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 4 Taste the Difference sourdough crumpets
- 2 x 100g pots white crabmeat, drained
- 20g good-quality mayonnaise
- 2 tbsp coriander leaves, finely chopped
- 1 small red chilli, deseeded and finely diced
- zest of 1 lime, plus half the juice
- 2 pickled red chillies from a 130g jar of Inspired to Cook mixed whole chillies, finely sliced
Step by step
- Place the crumpets under a hot grill and toast on both sides. Leave to cool.
- Combine the drained crab, mayonnaise, coriander, chilli, lime zest and juice. Season with a little salt and lots of freshly cracked black pepper.
- Cut each crumpet into quarters then pile a little of the crab mixture onto each triangle. Top with the sliced pickled chillies and serve immediately.
