Crab Crostini Recipes

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

Steps:

• 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
• Preheat oven to 375 degrees F. 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.
• Garnish crab with marmalade and parsley.

Steps:

• Heat oven to 400°. Place bread slices on large ungreased cookie sheet. Brush tops lightly with oil. Bake 3 to 5 minutes or until crisp and very light brown.
• Meanwhile, mix remaining ingredients except chives in medium bowl. Spread 1 rounded table-spoonful crabmeat mixture on each bread slice.
• Bake about 5 minutes or until filling is hot and cheese is melted. Sprinkle with chives.

Steps:

• In a small saucepan, heat olive oil over medium heat.
• Add the shallot and garlic; saute, stirring frequently, for 1 minute.
• Pour in cream and reduce by half, about 10 minutes or so, stirring very frequently.
• Take saucepan off of burner; add in cream cheese and stir until cheese is blended.
• In a small bowl, combine butter and garlic salt; stir until blended.
• Spread garlic butter on baguette slices and top with 1 tablespoon of cooled cream cheese mixture.
• Top each baguette slice with 2 tablespoons of crabmeat and sprinkle with tomato and parsley.
• Add a shake or two of salt and pepper to taste, if desired.
• Place baguettes on a baking sheet and bake 7-10 minutes at 400 degrees, or until cream cheese is bubbly and bread is crispy.
• Watch the bottom of the bread carefully so it doesn't burn.
• Serve hot.

Steps:

• Preheat oven to 350 degrees. Cut the baguette into ¼ - ½ inch slices. Arrange slices on a large rimmed baking sheet; brush both sides with oil and season with salt and pepper. Bake until golden, 15-20 minutes. Flip if necessary to allow even coloring. Let cool on baking sheets. Finely chop the scallion and chile (if using), then mix into the crabmeat along with the remaining ingredients. Add salt and pepper to taste and scoop a spoonful onto the toast. Chef's notes: For best results, about 3 hours before serving, prepare the crabmeat, adding the chopped scallion, chile, cilantro and oregano only. Cover with plastic wrap and store in your refrigerator. Transport the crab mixture to the host's home and just before serving, stir in the sour cream and lime juice. Add salt and pepper to taste! To save time, prepare the toasts just before leaving for the host's home. Transport them in tinfoil and assemble the crostini just before serving. Source: Nigella Christmas, Nigella Lawson

Steps:

• Preheat the oven to 400 degrees F.
• Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
• In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste. Set aside.
• Add the yellow pepper, the avocado, shallot and the crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter.

Steps:

• Combine crab, mayonnaise, green onion, cheese, pimento, lemon peel, lemon juice and garlic salt.
• To assemble: Top each toasted Baguette slice (or toasted cracker) with 3 tsp of the crab mixture.
• Place an avocado slice on top of each prepared "crostini".
• Repeat, preparing all crostini.
• Refrigerate until ready to serve.

Steps:

• Toast baguette:.
• Lightly brush each side of slice with oil.
• Place in dry skillet over medium-high heat.
• Cook on each side until golden brown, about 1-2 minutes.
• Remove from heat and place on paper towel.
• Spread:.
• In a bowl, combine 8 oz of shrimp or crab (or a combination of both), red pepper, chives, lime or lemon juice, mayonnaise, Dijon mustard, cheese, & Tabasco (if using) and blend well.
• Add kosher salt and black pepper.
• Spread mixture on each slice of toasted baguette.
• Lay a shrimp that you have cut in 2 lengthwise on each baguette and then add a small parsley leaf and serve.
• *Wine recommendation: Sauvignon Blanc.

Steps:

• Preheat broiler and line pan with foil.
• Mix stuff.
• Spread on bread.
• Broil.