This flavorful hors d'oeuvre is sure to please your guests. If you make this dish ahead of time, top the crostini with salad just before serving to keep the bread from becoming soggy. Common condiments provide flavor boosts in this dish.
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.
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