Crab Nibbles
By Avalon Karatau
Finger food can be the true hero of all parties and get-togethers around Christmas time. They start the party like a culinary ice-breaker that gets everyone bonding by the food table and they help tide you over until the main meal (if you've got room left by then). We might need to change things up a little this year in how we serve our bush tukka treats, but we don't want to imagine a party without nibbles!
You will find our free recipe suggestion on our website with all the how-to instructions. www.craigmuirlakehouse.com.au/blog
Ingredients: 200 grams crab meat (the best will be to use fresh crab meat, 3 garlic cloves (minced) 1 table spoon olive oil 4 table spoons cream cheese Philadelphia 1 finger lime Pinch of native oregano Pinch of native basil Salt bush & Mountain Pepper berry
Heat the oil in a heavy sauce pan on medium-high temperature. Add the garlic and cook until lightly brown. Add the crab meat and saute until nice and lightly crisp. In small bowl mix the cream cheese with the rest of the ingredients. Prepare 5-6 small, appetizer dishes. Add one tea spoon of the cream cheese mixture in each dish. Spread s little bit of the crab meat on top of the cream cheese. Garnish with chives,sea parsley or finger lime pearls.
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