Crab Salad Crostini2017-08-08
- Course: Appetizer
- Yield : 10-12 crostini
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
I love crostini and these could not be simpler. You could serve these on their own as an appetizer. Or you could mix it up and serve them with one or two of our other crostini recipes. This crab salad would also be great with crackers as a quick lunch or on bread as a sandwich instead of the usual tuna salad.
Most grocery stores have small containers of cooked, shelled crab. They come in plastic tubs and are pure crab meat that you keep in the fridge, I buy the Philips brand of claw meat. I find for recipes like this crab like this works well because you need so much and all the work is done. You could also find frozen crab meat. These tubs of crab meat are also great for crab cakes, pasta etc. This won’t be the same if you use the imitation crab meat which is usually found in long strips and is what you typically see in sushi rolls. This recipe would also work really well with lobster meat.
- 1/3 baguette
- 2 Tbsp olive oil
- 1 small tin crab meat (227 g)
- 3 Tbsp low-fat mayonnaise
- 1 Tbsp parsley, minced
- 1 Tbsp basil, minced
- 1 Tbsp chives, minced
- ½ lemon, juiced
- ¼ red onion, very thinly shaved
Cut baguette into thin slices about ¼ inch thick and place on a parchment lined baking sheet.
Drizzle with oil and toast in the oven for 10-15 minutes until crisp.
Combine crab meat, mayonnaise, parsley, basil, chives and lemon juice, taste for seasoning and add salt and pepper.
Top baguettes with a spoonful of the crab mixture and a few thin slices of red onion and serve.