Curried Crab Spread

Photography: Karry Hosford

This cold crab spread can be made up to a couple of days ahead. If you want to make the crostini ahead, let the slices cool completely on a wire rack, then place them in a zip-top plastic bag.

Yield: 18 servings (serving size: about 2 tablespoons spread and 2 bread slices)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 27%
  • Fat: 4.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 7.6g
  • Carbohydrate: 21g
  • Fiber: 1.8g
  • Cholesterol: 22mg
  • Iron: 0.8mg
  • Sodium: 359mg
  • Calcium: 33mg

Ingredients

  • 1/2 cup minced celery
  • 1/2 cup minced green bell pepper
  • 1/2 cup minced red bell pepper
  • 1/2 cup 1/3-less-fat cream cheese
  • 1/3 cup light mayonnaise
  • 1 teaspoon curry powder
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon black pepper
  • 1 pound lump crabmeat, shell pieces removed
  • 36 (1/4-inch-thick) slices diagonally cut French bread baguette (about 18 ounces)
  • 1 tablespoon olive oil

Preparation

  1. Combine the first 11 ingredients in a large bowl, stirring until well combined. Gently fold in crabmeat.
  2. Prepare broiler.
  3. Place bread slices in a single layer on a baking sheet. Brush 1 side of the bread slices evenly with the olive oil. Broil 1 minute or until lightly browned. Serve with spread.
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