Crostini with Lump Crab Salad and Extra Virgin Olive Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! Don't look any further for a succulent crab salad open-face sandwich. The little garlic toasts piled high with rich, moist crab can be polished off in one or two bites. I can't think of a better way to start a meal! Don't skimp on the crabmeat. You need only a pound, so buy the best you can find. Bon appétit! Ingredients:
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 |
Directions:
1. 1. Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
2. 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. 3. Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.
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