Email to Cat      

Crab Crostini

Source of Recipe


Southern Living



List of Ingredients



• 1 (11-ounce) French bread baguette
  
• 2 Tbsp butter, melted
  
• 1 pound fresh lump crabmeat, drained
  
• 2 Tbsp dry sherry
  
• 1 Tbsp chopped fresh parsley
  
• 1½ tsp hot sauce
  
• ¾ tsp salt, divided
  
• ½ cup sour cream
  
• 2 Tbsp mayonnaise
  
• 2 tsp minced green onion
  
• 1 tsp lemon zest
  
• 2 tsp fresh lemon juice
  
• ¼ tsp pepper
  
• Garnish: green onion
  






Instructions



1. Preheat oven to 350° F.
   Cut bread diagonally into ¼-inch-thick slices (about 40 slices). Place on a baking sheet. Brush tops with butter. Bake 12 to 14 minutes or until golden brown. (Bread may be stored in an airtight container up to 3 days.)
   
   
2. Pick crabmeat, removing any bits of shell. Gently toss crab with sherry, parsley, hot sauce, and ½ teaspoon salt in a bowl; cover and chill 1 to 24 hours. Meanwhile, stir together sour cream, next 5 ingredients, and remaining ¼ teaspoon salt until blended; cover and chill 1 hour to 3 days.
   
   
3. Spoon rounded ½-teaspoonfuls sour cream mixture onto each bread slice; top each bread slice evenly with crab mixture. Garnish, if desired. Serve immediately.
   
   Makes 8 to 12 appetizer servings.