Crab Crostini with Lemon and Herbs

Total Time:
15 min
Prep:
15 min

Yield:
16 crostini
Level:
Easy

Ingredients
  • 3 tablespoons creme fraiche
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped tarragon
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon lemon zest (1 lemon)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon kosher salt
  • 1 cup lump crabmeat, picked through for shells
  • 16 crostini
Directions
  • With a rubber spatula, mix together the creme fraiche, basil, chives, tarragon, olive oil, lemon zest, lemon juice and salt in a medium bowl. Add the crabmeat 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.

Cook's Note: The crab salad can be made up to 1 day ahead and stored, tightly covered, in the refrigerator. To make crostini, brush sixteen 1/4-inch-thick slices of baguette on both sides with 3 tablespoons olive oil and sprinkle with 1/2 teaspoon salt. Place on a rimmed baking sheet and bake in a 400-degree oven for 10 minutes, rotating halfway through.


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