Hot Crab Crostini

Name: Hot Crab Crostini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: Mediterranean, Italian, European
Ingredients: 170 grams can crabmeat, well drained and flaked; 59 milliliters chive and onion cream cheese spread (from 8-ounce container); 1 French baguette, cut into 1/4-inch slices (24 slices); 1 Tbsp chopped fresh chives; 118 milliliters grated Parmesan cheese; 0 teaspoons red pepper sauce; 57 grams jar diced pimientos, well drained; 118 milliliters ounces shredded Swiss cheese; 1 Tbsp olive or vegetable oil

The recipe Hot Crab Crostini could satisfy your Mediterranean craving in about 30 minutes. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 48 calories, 3g of protein, and 3g of fat. This recipe serves 24. If you have chives, chive and onion cream cheese spread, baguette, and a few other ingredients on hand, you can make it. It works well as a hor d'oeuvre. It is a good option if you're following a pescatarian diet.

Instructions

Heat oven to 400°.

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Oven

Place bread slices on large ungreased cookie sheet.

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Bread

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Baking Sheet

Brushtops lightly with oil.

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Cooking Oil

Bake 3 to 5 minutes or until crisp and very light brown.

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Oven

Meanwhile, mix remaining ingredients except chives in medium bowl.

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Chives

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Bowl

Spread 1 rounded table-spoonful crabmeat mixture on each bread slice.

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Crabmeat

Spread

Bread

Bake about 5 minutes or until filling is hot and cheese is melted.

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Cheese

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Oven

Sprinkle withchives.

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Oven

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Bowl

Ingredients

Servings:

170grams

can crabmeat, well drained and flaked 59milliliters

chive and onion cream cheese spread (from 8-ounce container)1

French baguette, cut into 1/4-inch slices (24 slices)1Tbsp

chopped fresh chives 118milliliters

grated Parmesan cheese 0teaspoons

red pepper sauce 57grams

jar diced pimientos, well drained 118milliliters

ounces shredded Swiss cheese 1Tbsp

olive or vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks 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. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.