Crab Crostini Food

CRAB CROSTINI WITH LEMON AND HERBS

Steps:

• With a rubber spatula, mix together the creme fraiche, basil, chives, tarragon, olive oil, lemon zest, lemon juice and salt in a medium bowl. Add the crabmeat and gently fold it into the herb dressing until the crab is coated and the herbs are evenly distributed. Top each crostini with a tablespoon of the crab mixture.

CRAB CROSTINI

Steps:

• In a small saucepan, heat olive oil over medium heat.
• Add the shallot and garlic; saute, stirring frequently, for 1 minute.
• Pour in cream and reduce by half, about 10 minutes or so, stirring very frequently.
• Take saucepan off of burner; add in cream cheese and stir until cheese is blended.
• In a small bowl, combine butter and garlic salt; stir until blended.
• Spread garlic butter on baguette slices and top with 1 tablespoon of cooled cream cheese mixture.
• Top each baguette slice with 2 tablespoons of crabmeat and sprinkle with tomato and parsley.
• Add a shake or two of salt and pepper to taste, if desired.
• Place baguettes on a baking sheet and bake 7-10 minutes at 400 degrees, or until cream cheese is bubbly and bread is crispy.
• Watch the bottom of the bread carefully so it doesn't burn.
• Serve hot.

CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

CRAB CROSTINI

Steps:

• Preheat broiler and line pan with foil.
• Mix stuff.
• Spread on bread.
• Broil.

CRAB AND AVOCADO CROSTINI

Steps:

• Preheat the oven to 400 degrees F.
• Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
• In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste. Set aside.
• Add the yellow pepper, the avocado, shallot and the crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter.

SHRIMP AND CRAB CROSTINI

Steps:

• Toast baguette:.
• Lightly brush each side of slice with oil.
• Place in dry skillet over medium-high heat.
• Cook on each side until golden brown, about 1-2 minutes.
• Remove from heat and place on paper towel.
• Spread:.
• In a bowl, combine 8 oz of shrimp or crab (or a combination of both), red pepper, chives, lime or lemon juice, mayonnaise, Dijon mustard, cheese, & Tabasco (if using) and blend well.
• Add kosher salt and black pepper.
• Spread mixture on each slice of toasted baguette.
• Lay a shrimp that you have cut in 2 lengthwise on each baguette and then add a small parsley leaf and serve.
• *Wine recommendation: Sauvignon Blanc.

CRAB CROSTINI

Steps:

• Preheat oven to 350 degrees. Cut the baguette into ¼ - ½ inch slices. Arrange slices on a large rimmed baking sheet; brush both sides with oil and season with salt and pepper. Bake until golden, 15-20 minutes. Flip if necessary to allow even coloring. Let cool on baking sheets. Finely chop the scallion and chile (if using), then mix into the crabmeat along with the remaining ingredients. Add salt and pepper to taste and scoop a spoonful onto the toast. Chef's notes: For best results, about 3 hours before serving, prepare the crabmeat, adding the chopped scallion, chile, cilantro and oregano only. Cover with plastic wrap and store in your refrigerator. Transport the crab mixture to the host's home and just before serving, stir in the sour cream and lime juice. Add salt and pepper to taste! To save time, prepare the toasts just before leaving for the host's home. Transport them in tinfoil and assemble the crostini just before serving. Source: Nigella Christmas, Nigella Lawson

SOFT-SHELL CRAB CROSTINI WITH ARUGULA BUTTER

Steps:

• Finely chop 1/4 cup of the arugula. Combine in a bowl with the butter, chives, garlic, salt and pepper.
• Heat 4 tablespoons of the arugula butter mixture in a large skillet over medium-high heat. Add the crabs and cook, without moving, until crisp and golden, 2 to 3 minutes a side. Transfer to a paper-towel-lined plate and sprinkle with salt.
• Preheat the broiler. Place the bread on a baking sheet and run under the broiler until golden, 1 to 2 minutes. (Watch carefully to see that they don't burn.) Spread the toasted bread with the remaining butter and each slice with a crab. Thinly slice the remaining arugula and sprinkle on top of each serving.

CRAB, LIME & CHILLI TOASTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
• Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.

CROSTINI WITH LUMP CRAB SALAD AND EXTRA VIRGIN OLIVE OIL

Steps:

• 1. Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
• 2. Add the 1/2 cup of olive oil, bell pepper, chives, basil, lemon juice and zest and mix well. Season to taste with salt and pepper.
• 3. Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.

CRAB, CHILE & MINT CROSTINI

Steps:

• Grill 12 slices bread.
• Gently combine crabmeat in a bowl with aioli or mayonnaise, lime juice, finely chopped fresh mint, and Fresno chile or red jalape&nitlde;o. 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.

CRAB SALSA CROSTINI

Steps:

• Mix together the crab meat, tomatoes and red onion. Keep in the fridge for up to 2 days. On the day, mix through the lime zest, juice and chopped coriander, then pile onto the crostini to serve.
• For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.

AVOCADO CRAB CROSTINI

Steps:

• Combine crab, mayonnaise, green onion, cheese, pimento, lemon peel, lemon juice and garlic salt.
• To assemble: Top each toasted Baguette slice (or toasted cracker) with 3 tsp of the crab mixture.
• Place an avocado slice on top of each prepared "crostini".
• Repeat, preparing all crostini.
• Refrigerate until ready to serve.

CRAB AND GOAT CHEESE CROSTINI

Steps:

• In food processor, combine goat cheese, garlic, rosemary, chives and pepper. Stir in crab and peppers.
• Arrange baguette slices on baking sheet. Bake at 400 for 5 minutes, until lightly toasted.
• Spread crab over bread slices and return to oven for 5 minutes, until heated through and cheese is melted. Top with chives.

CROSTINI WITH SPICED CRAB AND SHRIMP SALAD

Steps:

• Bring clam juice to simmer in large skillet over medium heat. Add shrimp; cover and simmer until opaque, turning once, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp. Place shrimp in small bowl. Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes. Cool.
• Mix onions and next 5 ingredients in large bowl to blend. Stir in shrimp, cooking liquid and crabmeat. Season with salt and pepper. Cover and chill. Preheat oven to 375°F. Lightly brush oil over both sides of each bread slice. Arrange bread on baking sheet in single layer. Bake until bread is crisp and golden, about 4 minutes per side. Cool. (Seafood salad and toasts can be made 1 day ahead. Keep seafood salad chilled. Store toasts airtight at room temperature.)
• Spread seafood salad evenly over toasts. Arrange on serving dish. Garnish with lemon wedges and serve.

HOT CRAB CROSTINI

Steps:

• Heat oven to 400°. Place bread slices on large ungreased cookie sheet. Brush tops lightly with oil. Bake 3 to 5 minutes or until crisp and very light brown.
• Meanwhile, mix remaining ingredients except chives in medium bowl. Spread 1 rounded table-spoonful crabmeat mixture on each bread slice.
• Bake about 5 minutes or until filling is hot and cheese is melted. Sprinkle with chives.