250g pot fresh crab meat

85g small tomatoes, quartered

1 tsbp chopped chives

zest and juice 1 lime

2 tbsp olive oil

bunch coriander, chopped

For the crostini bases

Gluten free bread, cut into small triangles

splash of olive oil



Mix together the crab meat, tomatoes and chives. Keep in the fridge for up to 2 days.

On the day, mix through the lime zest, juice and chopped coriander, then pile onto the crostini to serve.

For the crostini bases, cut the crust from the gluten free bread and cust into neat small triangles. Drizzle with olive oil and place under the grill.

Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over.

Do this in batches and store in a large, airtight container at room temperature for up to 3 days.

Recipe adapted from: Good Food

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