16 crostiniCrab Crostini with Lemon and Herbs
This crab crostini is perfect for easy entertaining with an impressive edge. You can bake off your crostini ahead of time, and mix the crab and herb topping a few hours ahead as well – just keep it covered in the fridge! When guests arrive, all you have to do is scoop a generous heap of crab mix onto each crostini and serve… easy as that!
Prep Time
Total Time
Cooking Level
Serving size:
16 crostini
Ingredients:
3 tablespoons creme fraiche
2 tablespoons chopped chives
2 tablespoons chopped basil
2 tablespoons chopped tarragon
1 teaspoon lemon zest, from 1 lemon
1 teaspoon lemon juice, from 1/4 lemon
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1 cup lump crab meat, picked through for shells
16 crostini
Instructions:
As seen on: Giada Entertains, Episode 2. Hidden Talent Party.
In a medium bowl using a rubber spatula mix together the crème fraiche, chives, basil, tarragon, lemon zest, lemon juice, olive oil and salt. Add the crab meat and gently fold it into the herb dressing until the crab is coated and the herbs are evenly distributed. Top each crostini with a tablespoon of the crab mixture and serve.
Cooks note: The crab salad can be made up to 1 day before serving. Store tightly covered in the refrigerator. To make the crostini, brush 16 (1/4 inch) slices of baguette on both sides with 3 tablespoons of olive oil and place on on a rimmed baking sheet. Sprinkle with 1/2 teaspoon salt and bake for 10 minutes, at 400 degrees F, rotating half way through if needed.
Article by The Giadzy Kitchen
