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Crab Crostini with Lemon and Herbs

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 16 crostini
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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


  1. 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.