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Crab Crostini

Crab Crostini

Southern Living NOVEMBER 2009

  • Yield: Makes 8 to 12 appetizer servings
  • Prep time:35 Minutes
  • Total:1 Hour, 47 Minutes

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

Preparation

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.

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