creamy, rich & zingy

Crab lovers will love this tasty filling served in crispy bread cups. The good news is you can make the filling a day ahead, refrigerated and stored in an airtight container. Easy!

Makes: 20 canapes
Effort Level: Dead easy
Shelf Life: Eat immediately. Filling 1 day ahead

Ingredients:
100g white crabmeat (Hebridean from Waitrose is good)
1 small jar Shiphams crab paste
4 tbsp Hellmans mayonnaise
1 lemon – zest & juice
½ small red onion – approx 1 tbsp
2 tbsp finely chopped parsley
Salt and cayenne pepper

Equipment:
Chopping board & sharp knife
Small mixing bowl
Fine grater
Lemon squeezer

Here’s What You Do:
Tip the crabmeat into the bowl.
Next add 4 tbsp mayonnaise and 2 tbsp crab paste.
Grate over the lemon zest and squeeze on the juice.
Finely chop the parsley and the onion and add to bowl.
Season well with salt and cayenne.
Mix well and serve.