Arctic Circle Crab Crostini

Name: Arctic Circle Crab Crostini
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 16
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters apricot marmalade; 454 grams cooked Dungeoness crabmeat, picked through to remove remnants of shells; 3 stalks fennel, shaved with a mandoline; 1 loafs French bread, sliced on the diagonal into 16 (1/2-inch) slices and lightly toasted; 1 fresh lime, zest grated and juiced; 237 milliliters mayonnaise; 16 smalls parsley sprigs, for garnish; 1 large red onion, diced fine; 16 servings Salt and freshly ground black pepper; 1 teaspoon stone ground mustard; 1 Tbsp sugar; 1 large white onion, diced

Arctic Circle Crab Crostini requires roughly 35 minutes from start to finish. This dairy free and pescatarian recipe serves 16. One serving contains 710 calories, 29g of protein, and 14g of fat. It works well as a Mediterranean hor d'oeuvre. A mixture of salt and pepper, lime zest, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

In a small saucepan, combine shaved fennel, onion, sugar and marmalade and cook for 10 minutes over medium-low heat. Set aside to cool to room temperature

Ingredients you will need

Marmalade

Fennel

Onion

Sugar

Equipment you will use

Sauce Pan

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Combine onion, lime zest and juice, mustard and mayonnaise in a bowl, and then fold crabmeat into the mixture so that it's just combined and the crab is not broken or mashed. Season with salt and pepper, as needed. Arrange bread on a baking sheet. Using a melon baller, or small scoop, spoon seafood mixture onto bread and bake briefly in oven until seafood balls are lightly browned.

Ingredients you will need

Salt And Pepper

Mayonnaise

Lime Zest

Crab

Mustard

Seafood

Bread

Juice

Melon

Onion

Equipment you will use

Baking Sheet

Melon Baller

Oven

Bowl

Garnish crab with marmalade and parsley.

Ingredients you will need

Marmalade

Parsley

Crab

Equipment

Ingredients

Servings:

118milliliters

apricot marmalade 454grams

cooked Dungeoness crabmeat, picked through to remove remnants of shells 3stalks

fennel, shaved with a mandoline 1loafs

French bread, sliced on the diagonal into 16 (1/2-inch) slices and lightly toasted 1

fresh lime, zest grated and juiced 237milliliters

mayonnaise 16smalls

parsley sprigs, for garnish 1large

red onion, diced fine 16servings

Salt and freshly ground black pepper 1teaspoon

stone ground mustard 1Tbsp

sugar 1large

white onion, diced

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.