ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crab Crostini

Prep time 35 mins
Total time 1 hr, 47 mins
Yield Makes 8 to 12 appetizer servings

Ingredients

  • 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

How to Make It

  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.