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Crab and Lemon Bruschetta 03:02
Crabmeat brightened with lemon makes a sensational topping for bruschetta.
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Crab and Lemon Bruschetta
- Level: Easy
- Total: 21 min
- Prep: 10 min
- Inactive: 1 min
- Cook: 10 min
- Yield: 4 to 6 servings
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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