Readers Digest
Magazine subscription Podcast
HomeFood & DrinkRecipes

Spicy Crab with Chilli Mayonnaise Recipe

BY READERS DIGEST

1st Jan 2015 Recipes

Spicy Crab with Chilli Mayonnaise Recipe
If you’re preparing a buffet lunch for a group of friends, you’ll need plenty of tasty sides to accompany the main dishes—and the quicker they can be prepared, the better. This makes a simple and healthy alternative to pâté, and the crunchy kick provided by the chillis, peppers and onions is a nice contrast to the fresh crab meat.

Spicy Crab with Chilli Mayonnaise Recipe

Ingredients

Serves: 4
Cook in under 30 minutes.
  • 1 green chilli
  • 1 small green pepper
  • 1 small red onion
  • 3 spring onions
  • 4 dressed crabs in their shells, to yield 550g crab meat
  • 85g ricotta cheese
  • Salt and black pepper
  • 300ml French mayonnaise
  • 1tsp dried chilli flakes
  • 4 slices white bread

Method

1. Preheat the grill to make the toast 
2. Rinse, dry, deseed and finely slice the green chilli and the pepper. Halve, peel and thinly slice the red onion. Rinse, dry, trim and slice the spring onions, including some of the green parts, and put them all into a mixing bowl.
3. Take the crab meat from the shells and add it to the mixing bowl with the ricotta cheese, stirring until well combined. Season to taste with salt and pepper.
4. Stir the chilli flakes into the mayonnaise and season with salt and pepper if necessary. Place in a serving bowl and set aside.
5. Toast the bread, cut into quarters in triangles and arrange them on a serving platter. Pile the crab mixture in the centre and place the bowl of chilli mayonnaise on one side.
6. Let each person help themselves to the crab mixture, spreading it on the toast and topping with the chilli-flavoured mayonnaise.

Why Not....

Give the toast a twist

Remember, bread goes twice as far when turned into melba toast. It’s also a cunning way of cutting calories. Once you’ve toasted the bread as the recipe instructs, use a serrated knife to cut carefully through it horizontally. Then cut each square in half diagonally and toast again under the grill. You end up with half the thickness, but it’s still a great vehicle for the crab mayonnaise.
Loading up next...
Stories by email|Subscription
Readers Digest

Launched in 1922, Reader's Digest has built 100 years of trust with a loyal audience and has become the largest circulating magazine in the world

Readers Digest
Reader’s Digest is a member of the Independent Press Standards Organisation (which regulates the UK’s magazine and newspaper industry). We abide by the Editors’ Code of Practice and are committed to upholding the highest standards of journalism. If you think that we have not met those standards, please contact 0203 289 0940. If we are unable to resolve your complaint, or if you would like more information about IPSO or the Editors’ Code, contact IPSO on 0300 123 2220 or visit ipso.co.uk