Crab Crostini



Makes 8 to 12 appetizer servings
Total time: 1 Hour, 47 Minutes

Recipe from

Southern Living

Recipe Time

Prep: 35 Minutes
Total: 1 Hour, 47 Minutes


1 (11-oz.) French bread baguette
2 tablespoons butter, melted
1 pound fresh lump crabmeat, drained
2 tablespoons dry sherry
1 tablespoon chopped fresh parsley
1 1/2 teaspoons hot sauce
3/4 teaspoon salt, divided
1/2 cup sour cream
2 tablespoons mayonnaise
2 teaspoons minced green onion
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/4 teaspoon pepper
Garnish: green onion curls


1. Preheat oven to 350°. Cut bread diagonally into 1/4-inch-thick slices (about 40 slices). Place on a baking sheet. Brush tops with butter. Bake 12 to 14 minutes or until golden brown. (Bread may be stored in an airtight container up to 3 days.)

2. Pick crabmeat, removing any bits of shell. Gently toss crab with sherry, parsley, hot sauce, and 1/2 tsp. salt in a bowl; cover and chill 1 to 24 hours.

3. Meanwhile, stir together sour cream, next 5 ingredients, and remaining 1/4 tsp. salt until blended; cover and chill 1 hour to 3 days.

4. Spoon rounded 1/2 tsp. sour cream mixture onto each bread slice; top each bread slice evenly with crab mixture. Garnish, if desired. Serve immediately.


November 2009
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