Crab Crostini


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Recipe From

Provided by ratherbeswimmin

Time 45m

Yield 4 serving(s)

Categories Lunch/Snacks


  • In a small saucepan, heat olive oil over medium heat.
  • Add the shallot and garlic; saute, stirring frequently, for 1 minute.
  • Pour in cream and reduce by half, about 10 minutes or so, stirring very frequently.
  • Take saucepan off of burner; add in cream cheese and stir until cheese is blended.
  • In a small bowl, combine butter and garlic salt; stir until blended.
  • Spread garlic butter on baguette slices and top with 1 tablespoon of cooled cream cheese mixture.
  • Top each baguette slice with 2 tablespoons of crabmeat and sprinkle with tomato and parsley.
  • Add a shake or two of salt and pepper to taste, if desired.
  • Place baguettes on a baking sheet and bake 7-10 minutes at 400 degrees, or until cream cheese is bubbly and bread is crispy.
  • Watch the bottom of the bread carefully so it doesn't burn.
  • Serve hot.

Crab Crostini image

Number Of Ingredients: 11


  • 2 teaspoons olive oil
  • 2 teaspoons finely chopped shallots
  • 2 teaspoons finely chopped garlic
  • 1/2 cup heavy cream
  • 8 ounces cream cheese, softened
  • 4 tablespoons softened butter
  • 1 teaspoon garlic salt
  • 12 slices French baguettes (3/4 inch)
  • 1 cup lump crabmeat, picked over
  • 1/2 cup finely chopped tomatoes
  • 2 tablespoons chopped parsley


Recipe From

Yield 10

Categories Shellfish,Appetizer


  • Preheat oven to 350 degrees. Cut the baguette into ¼ - ½ inch slices. Arrange slices on a large rimmed baking sheet; brush both sides with oil and season with salt and pepper. Bake until golden, 15-20 minutes. Flip if necessary to allow even coloring. Let cool on baking sheets. Finely chop the scallion and chile (if using), then mix into the crabmeat along with the remaining ingredients. Add salt and pepper to taste and scoop a spoonful onto the toast. Chef's notes: For best results, about 3 hours before serving, prepare the crabmeat, adding the chopped scallion, chile, cilantro and oregano only. Cover with plastic wrap and store in your refrigerator. Transport the crab mixture to the host's home and just before serving, stir in the sour cream and lime juice. Add salt and pepper to taste! To save time, prepare the toasts just before leaving for the host's home. Transport them in tinfoil and assemble the crostini just before serving. Source: Nigella Christmas, Nigella Lawson

Number Of Ingredients: 10


  • 1 scallion
  • 1 fresh red chile, seeded (optional)
  • 2 cups of white crabmeat
  • ¼ cup sour cream
  • Handful of fresh cilantro leaves
  • ¼ teaspoon dried oregano
  • 2 tablespoons lime juice
  • 1 French or Italian baguette
  • Olive oil
  • Salt and pepper


These small and decorative toasted baguettes topped with savory avocado and crab spread are easy to prepare, easy to serve and delicious to eat. They make a popular and attractive hors d'oeuvre or appetizer

Recipe From

Provided by TishT

Time 15m

Yield 24 crostini, 6 serving(s)

Categories Crab


  • Combine crab, mayonnaise, green onion, cheese, pimento, lemon peel, lemon juice and garlic salt.
  • To assemble: Top each toasted Baguette slice (or toasted cracker) with 3 tsp of the crab mixture.
  • Place an avocado slice on top of each prepared "crostini".
  • Repeat, preparing all crostini.
  • Refrigerate until ready to serve.

Avocado Crab Crostini image

Number Of Ingredients: 11


  • 1 (6 ounce) can crabmeat
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/3 cup chopped green onion
  • 3 tablespoons grated parmesan cheese
  • 1 (4 ounce) jar chopped pimiento, drained
  • 2 teaspoons grated fresh lemons, rind of
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon coarse garlic salt
  • 24 slices diagonally-cut thin French baguettes, toasted (or substitute other pre-toasted crackers)
  • 2 ripe avocados, seeded,peeled and cut into 24 slices (each avocado slice dipped in fresh lemon juice)


For easy weeknight meals, I dry my cleaned crabs thoroughly so they don't steam, then sauté them in plenty of butter or oil. You could use a breading like flour or cornmeal to augment the crunch factor, but it also impedes the sweetness of the meat. And good crabs don't really need it. The trick is to know when to take them off the heat. As soon as they turn from gray-brown to rust and white, the texture goes from soft to taut and they are ready. Soft-shell crabs don't need much adornment; a squirt of citrus and some freshly ground black pepper offset the funky sea flavor beautifully. But a little garlic and something green and sprightly (here, a combination of arugula and chives) can make them even better.

Recipe From

Provided by Melissa Clark

Time 25m

Yield 4 servings as an appetizer, 2 as a main course

Categories dinner, quick, appetizer


  • Finely chop 1/4 cup of the arugula. Combine in a bowl with the butter, chives, garlic, salt and pepper.
  • Heat 4 tablespoons of the arugula butter mixture in a large skillet over medium-high heat. Add the crabs and cook, without moving, until crisp and golden, 2 to 3 minutes a side. Transfer to a paper-towel-lined plate and sprinkle with salt.
  • Preheat the broiler. Place the bread on a baking sheet and run under the broiler until golden, 1 to 2 minutes. (Watch carefully to see that they don't burn.) Spread the toasted bread with the remaining butter and each slice with a crab. Thinly slice the remaining arugula and sprinkle on top of each serving.

Soft-Shell Crab Crostini With Arugula Butter image

Number Of Ingredients: 8


  • 3/4 cup arugula leaves, stems trimmed
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 tablespoon finely chopped chives
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt, more as needed
  • 1/4 teaspoon black pepper
  • 4 soft-shell crabs, cleaned and patted dry
  • 4 half-inch-thick slices country-style bread


Recipe From

Provided by Rick Tramonto

Yield Makes 4 to 6 servings

Categories Herb,Appetizer,No-Cook,Christmas,Cocktail Party,Oscars,Seafood,Crab,Bell Pepper,Christmas Eve,Sugar Conscious,Pescatarian,Paleo,Dairy Free,Wheat/Gluten-Free,Peanut Free,Tree Nut Free,Soy Free,No Sugar Added


  • 1. Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
  • 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. Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.

Crostini with Lump Crab Salad and Extra Virgin Olive Oil image

Number Of Ingredients: 8


  • 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

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