Crab Canapes with Toasted Pine Nuts and Fennel Seeds


These canapés are my favourite things to serve up at dinner parties instead of a starter. They have also been a huge hit at my popup restaurant nights. Make sure you prepare just before you need them to make sure the lettuce stays fresh and crunchy.

Makes enough for 6 people

300g white and brown crab meat
3 tbsp pine nuts, toasted
1 tsp fennel seeds, toasted
2 lemons
4-5 tbsp finely chopped chives
2 tbsp extra virgin olive oil
6 chicory or baby gem lettuce
sea salt and black pepper

In a bowl mix together the crab meat, 4 tablespoons of the chopped chives, olive oil, salt, pepper, zest of the two lemons and the juice of 1 1/2. Taste to check for seasoning adding more salt, pepper or lemon juice if needed. Tear away the first few leaves from the lettuce to reveal the younger ones and arrange on a serving platter. Carefully spoon on the dressed crab and then top each canapé with a couple fennel seeds, pine nuts and the last of the chopped chives. Drizzle over a little more olive oil and serve straight away!

Nina ParkerComment