Crab Crostini
"This is a wonderful, elegant appetizer that is also relatively low-calorie. It makes a nice light but filling beginning to a special occasion."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 8 ounces lump crabmeat
- 1⁄2 cup diced red bell pepper
- 2 tablespoons light mayonnaise
- 2 teaspoons light mayonnaise
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh lime juice
- 1 tablespoon Dijon mustard
- 2 teaspoons grated parmesan cheese
- 4 -5 drops hot pepper sauce
- 4 ounces Italian bread, cut into 16 slices
directions
- Preheat broiler. Line broiler pan with foil.
- Pick over crabmeat to remove any cartilage.
- In a medium bowl, combine crabmeat, red pepper, mayonnaise, parsley, chives, lime juice, mustard, Parmesan cheese, and hot pepper sauce. Blend well.
- Spread 1 T. of the crabmeat mixture on each slice of bread.
- Place the crostini on the broiler pan and broil about 4 inches from theat for 5-6 minutes, until lightly browned.
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Reviews
-
Made these to include on my munchies buffet this evening! I doubled the recipe, making one batch with Italian bread & the other batch with a whole grain bread! I like the latter one more, but my other half went for the light bread, but both of us agree, that however it's done, this crostini is wonderful & tasty! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
