Today’s recipe is of Hispanic origin: crab tapas, a delicious appetizer to go with a ‘happy hour’ or pre-dinner drink at home. In Spain there is a widespread gastronomic tradition which takes place mainly during the weekend: it is the custom of tapas, moving from one bar to another whetting the appetite here and there with a drink whether alcoholic or not. Tapas are simply the snacks that are served at the counter of the various bars or clubs: typically these might be olives, fried calamari, meatballs, Galician octopus, Russian salad and many others. Among the tapas you might also find ‘pinchos’, small bread canapés topped with various delicious and imaginative ingredients. Today, our chef offers us a true pincho, a tapa made with crabmeat that will undoubtedly delight your guests. Prepare these crab tapas for a drinks party among friends. Offer them along with other delicious savoury titbits and a choice of both alcoholic and non-alcoholic drinks.
Selection of organic wines from Salento
“I Pelati yellow” hand made peeled long tomatoes au naturel
Organic extra virgin olive oil
Fior d'Olio, extravergine di oliva affiorato
Special voucher from 150 € upwards
Handmade Sweet Almond Taralli
Primoljo extra virgin olive oil, Gallone bottle 0,250 lt
Cut the crab meat into small pieces and place in a bowl. Chop up a bunch of parsley and add to the crab meat. Add the light mayonnaise and a pinch of cumin. Crush a small clove of garlic and add to the mixture. Cut some slices of baguette and toast them. Put a spoonful of crab meat paste on each slice of baguette. On each of the tapas that you make in this way, put a teaspoon of lumpfish roe.