Crab Crostini with Lucy's Lemon and Caper Zesty

Lucy’s Lemon and Caper Zesty Dressing

1 small skinny baguette, cut on the diagonal into thin slices

1 tbs olive oil

200g white crab meat

Handful of chopped coriander

1 red chilli finely slice

METHOD

1. Preheat the oven to 180c / 160 fan.
2. Place the baguette slices on a  greaseproof lined baking sheet  and drizzle over the olive oil. Season with salt and pepper and bake for 12 -15 minutes until golden and crisp. Allow to cool.
3. In a bowl mix the crab and coriander together with 2 - 3 tablespoons of Lucy’s Dressings. Spoon onto the crostini and sprinkle over the chilli.