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.
CRAB CROSTINI WITH LEMON AND HERBS
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 16 crostini
Number Of Ingredients 10
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
Light and delicate crab crostini make perfect canapés for drinks parties. Make the crab mix and toast the baguette ahead, but don't assemble until ready to eat as the bread will become soggy
Provided by olivemagazine
Categories Canapes
Time 20m
Yield Serves 15
Number Of Ingredients 8
Steps:
- Mix the crab with the lemon juice, shallot, parsley, chilli, capers and mayonnaise. Pile the crab mix onto the baguette slices.
Nutrition Facts : Calories 42 calories, Fat 2.6 grams fat, Carbohydrate 3 grams carbohydrates, Fiber 0.2 grams fiber, Protein 1.9 grams protein, Sodium 0.27 milligram of sodium
CRAB SALSA CROSTINI
Bite-sized canapés, ideal for a wedding or celebration
Provided by Good Food team
Categories Canapes
Time 34m
Number Of Ingredients 8
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.
CRAB CROSTINI
Make and share this Crab Crostini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 956.3, Fat 50.4, SaturatedFat 28.2, Cholesterol 133.7, Sodium 1432.9, Carbohydrate 103.7, Fiber 6.1, Sugar 1.2, Protein 22.3
SHRIMP CROSTINI
Arugula, Fresh pepper salsa, Monterey Jack, and lemon-tarragon vinaigrette This is a recipe that I used as my first feature at LTK restaurant on the waterfront in South Boston. I researched various recipes and toyed around and took bits and pieces from these recipes and created my own twist on the dish. It's a great dish for any time of the year and is vibrant and colorful
Provided by KevRad
Categories Peppers
Time 32m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Vegetable Salsa:.
- Combine all ingredients in a large mixing bowl and lightly season lightly with salt and pepper and stir well to combine all vegetables.
- Lightly coat mixture with lemon-tarragon vinaigrette, but just to flavor the vegetables; do not drown them in the dressing.
- Reserve to a mixing bowl and refrigerate.
- Toast Points:.
- Cut baguette into angled slices of 2" in length and 1/2" inch thick and lightly butter.
- Lightly toast bread at 375°F until light in golden color; this can be done in advance.
- Lemon Tarragon Vinaigrette:.
- Combine all ingredients in a bowl except for olive oil and transfer to a blender. Slowly drizzle in olive oil until a smooth emulsification is created. Adjust the seasonings to taste and add more honey for a sweeter finish. Reserve to a squeeze bottle and refrigerate.
- As prepared for service:.
- Lightly sprinkle (4) toast points with shredded Monterey jack to order and melt cheese in a 450°F oven for about 1 minute; be careful not to burn the cheese.
- Remove from oven and place half of each shrimp on each toast point and arrange at an angle on an oval plate atop a small bed of arugula drizzled with lemon-tarragon vinaigrette.
- Plating:.
- Arrange a bed of arugula on an oval plate and lightly drizzle with lemon-tarragon vinaigrette.
- Put (4) toast points in oven on a sizzle plate lightly sprinkled with shredded Jack for approximately (1) minute.
- Remove from oven and arrange atop of arugula at an angle on the plate.
- Place half of one shrimp on top of each toast point.
- Add vegetable salsa on top of each shrimp.
- Drizzle lemon-tarragon vinaigrette over each piece (lightly, do not soak).
- Note: You can substitute lobster, crab, or scallops for the shrimp if you choose.
Nutrition Facts : Calories 456.3, Fat 41, SaturatedFat 7.1, Cholesterol 39.3, Sodium 362.2, Carbohydrate 16.2, Fiber 1.7, Sugar 4.5, Protein 8.6
CRABMEAT CROSTINI WITH CHIVES AND CRèME FRAîCHE
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
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.
CROSTINI WITH LUMP CRAB SALAD AND EXTRA VIRGIN OLIVE OIL
Provided by Rick Tramonto
Categories Herb Appetizer No-Cook Christmas Cocktail Party Oscars Seafood Crab Bell Pepper Christmas Eve Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 8
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.
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CRAB CROSTINI BY LEONARDO'S PIZZA PALACE | GOURMET …
From gourmettraveller.com.au
Servings 12
Estimated Reading Time 50 secs
Category Snack
Total Time 35 mins
- Preheat oven to 180°C. Place baguette on an oven tray, drizzle with olive oil, season with salt and bake until crisp and golden brown (12-15 minutes).
- For crab mayo, toss ingredients in a bowl to combine and season to taste. Refrigerate until required.
- For avocado purée, blend ingredients in a small food processor, scraping down sides occasionally, until smooth and creamy. Season to taste and refrigerate until required.
- Spread a small amount of avocado purée on crostini, spoon crab mayo on top and serve topped with freshly ground pepper
EASY SEAFOOD CROSTINI - HONEST COOKING
From honestcooking.com
Servings 15-20
Estimated Reading Time 2 mins
Category Appetizer
Total Time 15 mins
- Season the shrimp with salt and pepper, and cook in 1/2 tablespoon olive oil in a skillet about 2 minutes per side, or until fully cooked.
- While the shrimp cools, prepare the rest of the dish: In a large microwave-safe bowl microwave the cream cheese for about 40 seconds, until it is softened but not fully melted. Add the Parmesan cheese, drained crab meat, grated garlic, parsley, and red pepper flakes. Chop the cooked shrimp into small pieces and add to the bowl. Mix well.
- Cut a baguette into 3/4 inch slices. Generously top each slice with about 1-2 tablespoons of the seafood spread (the amount will depend on the width of your slices). Cook for 4-5 minutes at 425F, or until the baguette is toasted and the seafood spread has softened. Top with additional parsley, if desired. Serve warm with a delicious glass of Cavit wine!
HOT CRAB DIP WITH CROSTINI - A FAMILY FEAST®
From afamilyfeast.com
5/5 (1)
Estimated Reading Time 3 mins
Servings 12-18
Total Time 45 mins
- Put crabmeat, yogurt, cream cheese, scallions and Swiss into a large bowl and mix to combine.
- While dip is cooking, brush oil on bread slices and bake on a sheet pan for about five minutes. Try and time it so both come out of the oven at the same time.
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- In a medium bowl using a rubber spatula mix together the crème fraiche, chives, basil, tarragon, lemon zest, lemon juice, olive oil and salt. Add the crab meat 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 and serve.
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Servings 24
Total Time 1 hr 50 mins
Category Appetizer or Snack
Calories 100 per serving
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