Crab Crostini

Name: Crab Crostini
Prep time: 1 h 47 min
Cook time: 1 h 47 min
Total time: 1 h 47 min
Yield: 35
Cuisine: Mediterranean, Italian, European
Ingredients: 312 grams French bread baguette; 2 Tbsps butter, melted; 2 Tbsps dry sherry; 1 Tbsp chopped fresh parsley; 2 teaspoons minced green onion; 35 servings Garnish: green onion curls; 2 teaspoons hot sauce; 2 teaspoons fresh lemon juice; 1 teaspoon lemon zest; 454 grams fresh lump crabmeat, drained; 2 Tbsps mayonnaise; 0 teaspoons pepper; 1 teaspoons salt, divided; 118 milliliters sour cream

Crab Crostini might be just the hor d'oeuvre you are searching for. This recipe serves 35. One portion of this dish contains about 3g of protein, 2g of fat, and a total of 55 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of hot sauce, parsley, lump crabmeat, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 47 minutes.

Instructions

Preheat oven to 35

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Oven

Cut bread diagonally into 1/4-inch-thick slices (about 40 slices).

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Bread

Place on a baking sheet.

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Baking Sheet

Brush tops with butter.

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Butter

Bake 12 to 14 minutes or until golden brown. (Bread may be stored in an airtight container up to 3 days.)

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Bread

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Oven

Pick crabmeat, removing any bits of shell. Gently toss crab with sherry, parsley, hot sauce, and 1/2 tsp. salt in a bowl; cover and chill 1 to 24 hours.

Ingredients you will need

Hot Sauce

Crab

Parsley

Sherry

Salt

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Bowl

Meanwhile, stir together sour cream, next 5 ingredients, and remaining 1/4 tsp. salt until blended; cover and chill 1 hour to 3 days.

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Sour Cream

Salt

Spoon rounded 1/2 tsp. sour cream mixture onto each bread slice; top each bread slice evenly with crab mixture.

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Sour Cream

Bread

Crab

Garnish, if desired.

Serve immediately.

Equipment

Oven

Baking Sheet

Bowl

Ingredients

Servings:

312grams

French bread baguette 2Tbsps

butter, melted 2Tbsps

dry sherry 1Tbsp

chopped fresh parsley 2teaspoons

minced green onion 35servings

Garnish: green onion curls 2teaspoons

hot sauce 2teaspoons

fresh lemon juice 1teaspoon

lemon zest 454grams

fresh lump crabmeat, drained 2Tbsps

mayonnaise 0teaspoons

pepper 1teaspoons

salt, divided 118milliliters

sour cream

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. 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. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.