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Crab Crostini with Lemon and Herbs
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 16 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 1044
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 187 g
- Dietary Fiber
- 15 g
- Sugar
- 23 g
- Protein
- 43 g
- Cholesterol
- 10 mg
- Sodium
- 2000 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 16 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 1044
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 187 g
- Dietary Fiber
- 15 g
- Sugar
- 23 g
- Protein
- 43 g
- Cholesterol
- 10 mg
- Sodium
- 2000 mg
Ingredients
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.
