Crab Maison Crostini
Often when invited to a family get together, I am asked to bring an appetizer or two. You can see where I'm going. Yes, this week, here are two appetizers that are greta to kick off any meal.
24 (1/2-inch slices) French bread
1 tablespoon canola oil
1 teaspoon kosher salt, divided
1 pound fresh lump crabmeat, picked through for shells
3/4 cup chopped celery
1/3 cup mayonnaise
1/4 cup whole grain mustard
3 tablespoons chopped capers
2 tablespoons Champagne vinegar
2 tablespoons chopped parsley
1 teaspoon lemon zest
1/2 teaspoon ground black pepper
Preheat oven to 350℉. Line 2 rimmed baking sheets with aluminum foil. Lay bread slices evenly on prepared pans. Drizzle oil over bread, and sprinkle evenly with 1/2 salt. Bake until lightly golden and crispy, about 15 minutes. Let cool to room temperature. Store in an airtight container up to 3 days.
In a large bowl, gently combine crabmeat, celery, mayonnaise, mustard, capers, vinegar, parsley, zest, remaining 1/2 teaspoon salt, and pepper. Cover, and refrigerate up to 2 days.
Spoon 1 tablespoon crab mixture on each crostini and serve.
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!