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  • Writer's pictureTommy Centola

Crabmeat Crostini

As crawfish start to go away, here comes the blue crabs. This week , I will be featuring them in a couple of appetizers.

1 pound jumbo lump crabmeat

2 hard-cooked eggs, peeled and chopped

1/2 cup mayonnaise

2 tablespoons finely chopped green onions, plus more for garnish

2 teaspoons freshly squeezed lemon juice

2 teaspoons Creole mustard

2 teaspoons drained capers, plus more for garnish

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon hot sauce (optional)

French baguette slices

In a medium bowl, combine crabmeat, eggs, mayonnaise, green onion, lemon juice, mustard, and capers, stirring gently to not break up crab. Season with salt, pepper, and hot suace, if desired. Chill for 1 hour. Top baguette slices with mixture. Garnish with green onions and caers, if desired. Serve cold.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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