12 mini puff pastry vol-au-vent cases
140g white crab meat
1 red chilli, deseeded and finely chopped
Zest and juice of 1 lime
1 tbsp coriander, chopped
1 tbsp olive oil
Salt and black pepper
- Preheat the oven to 160˚C/140˚C fan/gas mark 4 and place the vol-au-vent cases on a baking tray. Bake for 7-8 minutes until puffed and lightly golden, then remove to a wire rack to cool completely.
- In a bowl, mix the crab with the chilli, lime zest and juice, coriander and olive oil. Season with a little salt and plenty of black pepper.
- Spoon the crab mixture into the cooled pastry cases and serve garnished with a little extra coriander.
Per serving: 55kcals, 3.5g fat (1.1g saturated), 3.2g carbs, 0.1g sugars, 3g protein, 0.1g fibre, 0.033g sodium