Crabmeat Crostini with Chives and Crème Fraîche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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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) |
Directions:
1. 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.
2. 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.
3. 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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