1 small gluten free baguette, cut into 12 slices
Or gluten free bread toasted and cut into triangles
2 tbsp olive oil
140g white crabmeat
1 red chili, deseeded and finely chopped
1 tbsp cilantro, chopped
zest and juice 1 lime
Heat oven to 200C/180C fan/gas 6. Put the gluten free baguette/bread slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
Meanwhile, mix the crab, chili, cilantro, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.
Recipe adapted from: Good Food