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