Crab and Lemon Bruschetta

Total Time:
21 min
Prep:
10 min
Inactive:
1 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Toasts:
  • 1 ciabatta loaf, cut into 12 (1/2-inch thick) slices
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher salt
  • 1 clove garlic, peeled and halved
  • Crab:
  • 8 ounces lump crabmeat
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1/4 cup chopped fresh chives
  • 1/4 teaspoon kosher salt
  • Mayonnaise:
  • 1/3 cup mayonnaise
  • 3 tablespoons plain Greek yogurt
  • 1 large lemon, zested
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
Directions

For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic.

For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.

For the mayonnaise: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.

Divide the crabmeat evenly and place on top of the toasts. Dollop with about 1 teaspoon of the mayonnaise mixture and serve immediately.


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