Name: Anchovy and crab toasts (Lomos de anchoa con crema de centolla)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 8 anchovy fillets marinated in vinegar; 2 tsp lemon juice; 2 lettuce leaves, finely shredded; meat of 1 cooked crab, finely chopped; 2 tbsp mayonnaise; 1 hard-boiled egg, chopped; 4 slices French bread, freshly toasted

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

A real taste of the sea! If you prefer a meatier flavour, do what Josecho does and add a slice of finely chopped cooked ham to the crab mixture.

Ingredients

meat of 1 cooked crab, finely chopped
2 lettuce leaves, finely shredded
1 hard-boiled egg

Europe
Spain
Donostia-San Sebastian
Fish course
Pescatarian
Mediterranean
Basque

Method

Mix the crab, lettuce and egg together. Stir in the mayonnaise and lemon juice.
For each pintxo, lay 2 anchovy fillets on a slice of freshly toasted French bread, then cover with the crab mixture. Serve immediately.

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Anchovy and crab toasts

Lomos de anchoa con crema de centolla

Ingredients

Method

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