Crab and Lemon Bruschetta (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 ciabatta loaf, cut into 12 (1/2-inch thick) slices |
1/4 cup olive oil |
1/4 teaspoon kosher salt |
1 clove garlic, peeled and halved |
8 ounces lump crabmeat |
3 tablespoons fresh lemon juice (about 1 large lemon) |
1/4 cup chopped fresh chives |
1/4 teaspoon kosher salt |
1/3 cup mayonnaise |
3 tablespoons plain greek yogurt |
1 large lemon, zested |
1/2 teaspoon kosher salt |
1/8 teaspoon cayenne pepper |
1/4 teaspoon freshly ground black pepper |
Directions:
1. For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic.
2. For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.
3. For the mayonnaise: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.
4. Divide the crabmeat evenly and place on top of the toasts. Dollop with about 1 teaspoon of the mayonnaise mixture and serve immediately.
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