Name: Creamy Crab Cocktail Salad on Garlic-Rubbed Crostini
Yield: 20 servings (serving size: 2 crostini)
Ingredients: 40 (1/2-inch-thick) slices diagonally cut French bread baguette (about 10 ounces); 2 garlic cloves, halved; ¼ cup finely chopped red onion; ¼ cup finely chopped celery; ¼ cup finely chopped red bell pepper; 1 pound lump crabmeat, drained and shell pieces removed; 1 tablespoon chopped fresh parsley; 5 tablespoons low-fat mayonnaise; 3 tablespoons reduced-fat sour cream; 2 tablespoons fresh lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; ¼ teaspoon salt; ¼ teaspoon hot pepper sauce (such as Tabasco)

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Branch

02/14/2009

I am a crab junkie - Marilyn is for crabs, not Maryland! - and I found this use of crab to be clizmatic! I don't like heavily toasted breads (they tear up the roof of my mouth) so I served the crab cocktail on both lightly toasted and untoasted slices of ciabatta bread; both worked well. I used jumbo lump crab meat, lightly tossing the it with the ingredients to maintain maximum crab lumps. Absolutely scrumptious!

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Creamy Crab Cocktail Salad on Garlic-Rubbed Crostini

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Creamy Crab Cocktail Salad on Garlic-Rubbed Crostini

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Creamy Crab Cocktail Salad on Garlic-Rubbed Crostini

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Creamy Crab Cocktail Salad on Garlic-Rubbed Crostini