Crostini with Spiced Crab and Shrimp Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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A nice do-ahead starter for an elegant meal. Ingredients:
1/2 cup bottled clam juice |
10 ounces medium uncooked shrimp, peeled, deveined |
2 cups thinly sliced green onions |
2/3 cup mayonnaise |
4 teaspoons fresh lemon juice |
2 garlic cloves, finely chopped |
1 teaspoon hungarian sweet paprika |
1/2 teaspoon cayenne pepper |
8 ounces flaked crabmeat (about 2 cups lightly packed) |
1/3 cup (about) olive oil |
40 1/4-inch-thick diagonal slices sourdough baguette |
lemon wedges |
Directions:
1. Bring clam juice to simmer in large skillet over medium heat. Add shrimp; cover and simmer until opaque, turning once, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp. Place shrimp in small bowl. Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes. Cool.
2. Mix onions and next 5 ingredients in large bowl to blend. Stir in shrimp, cooking liquid and crabmeat. Season with salt and pepper. Cover and chill. Preheat oven to 375°F. Lightly brush oil over both sides of each bread slice. Arrange bread on baking sheet in single layer. Bake until bread is crisp and golden, about 4 minutes per side. Cool. (Seafood salad and toasts can be made 1 day ahead. Keep seafood salad chilled. Store toasts airtight at room temperature.)
3. Spread seafood salad evenly over toasts. Arrange on serving dish. Garnish with lemon wedges and serve.
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