Crab Salsa Crostini Food

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CRAB AND AVOCADO CROSTINI



Crab and Avocado Crostini image

Provided by Brian Boitano

Categories     appetizer

Time 28m

Yield 6 servings

Number Of Ingredients 8

1 loaf ficelle or thin French baguette
3 tablespoons olive oil, plus 1/4 cup
1 Meyer lemon, juiced
Salt and fresh ground black pepper
1 yellow pepper, seeds removed and diced
1 avocado, halved, pitted and flesh diced
1 shallot, finely diced
8 ounces lump crabmeat

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



Crab Crostini with Lemon and Herbs image

Provided by Giada De Laurentiis

Categories     appetizer

Time 15m

Yield 16 crostini

Number Of Ingredients 10

3 tablespoons creme fraiche
2 tablespoons chopped basil
2 tablespoons chopped chives
2 tablespoons chopped tarragon
2 teaspoons extra-virgin olive oil
1 teaspoon lemon zest (1 lemon)
1 teaspoon lemon juice
1/4 teaspoon kosher salt
1 cup lump crabmeat, picked through for shells
16 crostini

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



Crab crostini image

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

100g white crabmeat
2 tbsp lemon juice
1 shallot, finely chopped
a handful parsley, chopped
1 red chilli, finely chopped
1 tbsp small capers
3 tbsp mayonnaise
15 slices skinny baguette, toasted

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



Crab salsa crostini image

Bite-sized canapés, ideal for a wedding or celebration

Provided by Good Food team

Categories     Canapes

Time 34m

Number Of Ingredients 8

250g pot fresh crab meat
85g cherry tomato , quartered
1 small red onion , finely chopped
zest and juice 1 lime
2 tbsp olive oil
bunch coriander , chopped
4 thin baguettes
splash of olive oil

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



Crab Crostini image

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

2 teaspoons olive oil
2 teaspoons finely chopped shallots
2 teaspoons finely chopped garlic
1/2 cup heavy cream
8 ounces cream cheese, softened
4 tablespoons softened butter
1 teaspoon garlic salt
12 slices French baguettes (3/4 inch)
1 cup lump crabmeat, picked over
1/2 cup finely chopped tomatoes
2 tablespoons chopped parsley

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



Shrimp Crostini image

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

1/2 cup kalamata olive, rough chop
1/2 cup yellow bell pepper, small dice
1/2 cup red bell pepper, small dice
1/4 cup jalapeno, fine chop (seeded)
1/4 cup shallot, minced
salt
pepper
1 French baguette, roll cut 1/2 thick and 2 in length
1/2 cup shredded monterey jack cheese
3 cups arugula
melted butter
16 -20 cooked shrimp, cut in half
1/4 cup fresh tarragon, rough chop
2 lemons, juice of
1 -2 garlic clove, rough chop
1 teaspoon lemon zest
1 tablespoon Dijon mustard
1 cup olive oil
1 tablespoon honey
salt
fresh pepper

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



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

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.

CROSTINI WITH LUMP CRAB SALAD AND EXTRA VIRGIN OLIVE OIL



Crostini with Lump Crab Salad and Extra Virgin Olive Oil image

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

1 pound fresh lump crabmeat
1/2 cup extra virgin olive oil, plus more for drizzling
1 roasted red bell pepper, seeded and diced
1 tablespoon minced fresh chives
1 tablespoon torn fresh basil
Juice and grated zest of 1 lemon
Kosher salt and cracked black pepper
8 to 12 slices Rick's Basic Crostini

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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