• Tommy Centola

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.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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