This recipe is a great way of making a fairly expensive ingredient go a long way, and anyway, what could be nicer than crab with chilli and lime on crunchy bread with avocado and pickled cucumber? The perfect combo of flavours and textures. The lime is the perfect match for crab and is slightly more subtle than if I used a lemon, which you can do if you prefer. It’s a great starter to any dinner, just multiply it by the number of guests.
This recipe was inspired by a roasted Mediterranean seafood platter I had at the Ivy restaurant in London once and which I still dream about. I thought it would be great with pasta, and it is.
1 pound of a mix of frozen prawns, scallops, calamari, langoustines (optional), thawed
1 cup of white wine
3 tablespoons of olive oil
1 lemon, zested and juiced
2 minced garlic cloves
small bunch of chopped basil
small bunch of chopped parsley