Creamy Crab Cocktail Salad on Garlic-Rubbed Crostini

Name: Creamy Crab Cocktail Salad on Garlic-Rubbed Crostini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams 40 (1/2-inch-thick) slices diagonally cut French bread baguette (about; 59 milliliters finely chopped celery; 2 teaspoons Dijon mustard; 1 Tbsp chopped fresh parsley; 2 garlic cloves, halved; 2 Tbsps fresh lemon juice; 5 Tbsps low-fat mayonnaise; 3 Tbsps reduced-fat sour cream; 454 grams lump crabmeat, drained and shell pieces removed; 0 teaspoons hot pepper sauce (such as Tabasco); 59 milliliters finely chopped red bell pepper; 59 milliliters finely chopped red onion; 0 teaspoons salt; 1 teaspoon Worcestershire sauce

Creamy Crab Cocktail Salad on Garlic-Rubbed Crostini might be a good recipe to expand your hor d'oeuvre recipe box. This pescatarian recipe serves 20. One portion of this dish contains around 6g of protein, 2g of fat, and a total of 70 calories. A mixture of lemon juice, onion, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat oven to 40

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Oven

Place bread slices on a large baking sheet.

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Bread

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Baking Sheet

Bake at 400 for 10 minutes or until crisp. Cool slightly. Lightly rub 1 side of each bread slice with cut sides of garlic. Discard garlic.

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Garlic

Bread

Dry Seasoning Rub

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Oven

Combine onion, celery, bell pepper, and crab in a bowl.

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Bell Pepper

Celery

Onion

Crab

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Bowl

Combine parsley and remaining ingredients. Spoon over crab mixture, and toss gently. Top each bread slice with 1 tablespoon of crab mixture.

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Parsley

Bread

Crab

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Oven

Baking Sheet

Bowl

Ingredients

Servings:

283grams

40 (1/2-inch-thick) slices diagonally cut French bread baguette (about 59milliliters

finely chopped celery 2teaspoons

Dijon mustard 1Tbsp

chopped fresh parsley 2

garlic cloves, halved 2Tbsps

fresh lemon juice 5Tbsps

low-fat mayonnaise 3Tbsps

reduced-fat sour cream 454grams

lump crabmeat, drained and shell pieces removed 0teaspoons

hot pepper sauce (such as Tabasco)59milliliters

finely chopped red bell pepper 59milliliters

finely chopped red onion 0teaspoons

salt 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well 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. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.