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Crab Crostini by COOKnQT

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  • Crab Crostini by COOKnQT

    COOKnQT - Posted January 25, 2004 06:30 PM

    Crab Crostini

    These are super easy to throw together, and to be honest … we usually just throw in different things depending on our mood. The crab mix can be blended a couple of hours ahead & refrigerated until just before serving, you can also slice the French bread earlier in the day and store it in a heavy zip-lock bag. Below is the base recipe.

    1/2 LB jumbo lump crabmeat
    ˝ C Sweet red bell pepper, finely diced
    2 TBLS mayo
    2 TBLS fresh parsley, chopped
    1 TBLS shallots, finely minced (DH likes fresh chives instead)
    1 TBLS lime juce (fresh, not the bottled stuff)
    1 TBLS Gray-Poupon Mustard (I like the honey Dijon-mustard, but regular works great also.
    2 teasp. Parmesan cheese, freshly grated.
    A couple of drops of hot pepper sauce
    Thin slices of French bread, cut on a slight angle. (Can use Italian)

    Place the crabmeat in a bowl (make sure to check for any cartlige). In a separate bowl, add the remaining ingredients (except for the bread slices) and mix well.

    Pour the sauce ingredients in with the crab and toss gently to coat (you don’t want to break-up all the large pieces of crab.

    Spread a little (about 1 TBLS) of the crab mix on each slice of French bread.

    (DH will sometimes top with some shredded Cheddar or Provolone cheese, but I preferred them with-out it)

    Place on a lined broiler pan and broil about 4 inches from the heat for about 5 or 6 minutes (They’ll get lightly browned).