Crab Chile Mint Crostini Food

CRAB, CHILE & MINT CROSTINI RECIPE - (4.8/5)

Crab, Chile & Mint Crostini Recipe - (4.8/5) image

Provided by á-61574

Number Of Ingredients 8

Ingredients

12 slices of Pullman or sourdough bread
8 ounces cooked jumbo lump crabmeat
3 tablespoons aioli ,or mayonnaise
2 tablespoons fresh lime juice
1 tablespoon fresh mint, finely chopped
Fresno chile or red jalapeño, stemmed, seeded, and minced
Kosher salt and freshly ground black pepper
Thinly sliced fresh mint

Steps:

Grill bread slices. Gently combine crabmeat in a bowl with aioli or mayonnaise, lime juice, finely chopped fresh mint, and Fresno chile or red jalapeño. Season with kosher salt and freshly ground black pepper. Spoon about 1 tablespoon crab mixture onto each toast and garnish with thinly sliced fresh mint.

CRABMEAT CROSTINI WITH CHIVES AND CRèME FRAîCHE

Crabmeat Crostini with Chives and Crème Fraîche image

Categories Cheese Dairy Onion Pepper Vegetable Appetizer Bake Broil Thanksgiving Seafood Crab Chill Chive Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes about 30

Number Of Ingredients 13

Ingredients

1 pound fresh lump crabmeat
1/4 cup minced celery heart (including leaves)
2 green onions, minced
2 tablespoons minced fresh chives
1 1/2 teaspoons grated lemon peel
3 tablespoons mayonnaise
2 tablespoons créme fraîche or sour cream
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
8 drops hot pepper sauce
1 (2 1/2-inch-diameter) baguette, cut into scant 1/2-inch slices
Olive oil
1 cup shredded dry Jack cheese or Cheshire cheese (about 4 ounces)

Steps:

Shred crabmeat. Add celery, green onions, chives, and lemon peel; toss. Add next 5 ingredients. Season with salt. Cover; chill at least 2 hours. Do ahead: Can be made 1 day ahead; keep chilled.
Preheat oven to 350°F. Arrange baguette slices in single layer on rimmed baking sheet. Brush both sides of bread with oil. Bake until lightly browned, turning once, about 16 minutes. Do ahead: Can be made 1 day ahead. Cool. Store crostini in resealable plastic bags at room temperature.
Preheat broiler. Arrange toasts on baking sheet. Spread 1 heaping tablespoon crabmeat mixture onto each; sprinkle with cheese. Broil until cheese melts, about 2 minutes. Serve warm.

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Gently combine crabmeat in a bowl with aioli or mayonnaise, lime juice, finely chopped fresh mint, and Fresno chile or red jalapeño. Season with kosher salt and freshly ground black pepper.
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