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Crab Crostini


from the cortina inn and resort, killington, vt. a very rich and elegant appetizer.

Time: 45 minutes


  • 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


  1. olive oil
  2. shallots
  3. garlic
  4. heavy cream
  5. cream cheese
  6. butter
  7. garlic salt
  8. french baguettes
  9. lump crabmeat
  10. tomatoes
  11. parsley


Creamy hot crab dip tastes great on top of crunchy baguette slices. Serve it to guests in 30 minutes!

Recipe From

Provided by By Betty Crocker Kitchens

Time 30m

Yield 24


  • Heat oven to 400°. Place bread slices on large ungreased cookie sheet. Brush tops lightly with oil. Bake 3 to 5 minutes or until crisp and very light brown.
  • Meanwhile, mix remaining ingredients except chives in medium bowl. Spread 1 rounded table-spoonful crabmeat mixture on each bread slice.
  • Bake about 5 minutes or until filling is hot and cheese is melted. Sprinkle with chives.

Hot Crab Crostini image

Number Of Ingredients: 9


  • 1/2 French baguette, cut into 1/4-inch slices (24 slices)
  • 1 tablespoon olive or vegetable oil
  • 1 can (6 ounces) crabmeat, well drained and flaked
  • 1 jar (2 ounces) diced pimientos, well drained
  • 2 ounces shredded Swiss cheese (1/2 cup)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chive and onion cream cheese spread (from 8-ounce container)
  • 1/4 teaspoon red pepper sauce
  • 1 tablespoon chopped fresh chives


Recipe From

Provided by Brian Boitano

Time 28m

Yield 6 servings


  • Preheat the oven to 400 degrees F.
  • Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
  • In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste. Set aside.
  • Add the yellow pepper, the avocado, shallot and the crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter.

Crab and Avocado Crostini image

Number Of Ingredients: 8


  • 1 loaf ficelle or thin French baguette
  • 3 tablespoons olive oil, plus 1/4 cup
  • 1 Meyer lemon, juiced
  • Salt and fresh ground black pepper
  • 1 yellow pepper, seeds removed and diced
  • 1 avocado, halved, pitted and flesh diced
  • 1 shallot, finely diced
  • 8 ounces lump crabmeat


These special hors d'ouevres can be made ahead of time. These are very pretty! Since, the crostini can be made way of ahead of time and stored in an airtight container, the spread can be combined at the last minute. This comes from a beautiful site, which is new to me!

Recipe From

Provided by Manami

Time 10m

Yield 8-12 serving(s)


  • Toast baguette:.
  • Lightly brush each side of slice with oil.
  • Place in dry skillet over medium-high heat.
  • Cook on each side until golden brown, about 1-2 minutes.
  • Remove from heat and place on paper towel.
  • Spread:.
  • In a bowl, combine 8 oz of shrimp or crab (or a combination of both), red pepper, chives, lime or lemon juice, mayonnaise, Dijon mustard, cheese, & Tabasco (if using) and blend well.
  • Add kosher salt and black pepper.
  • Spread mixture on each slice of toasted baguette.
  • Lay a shrimp that you have cut in 2 lengthwise on each baguette and then add a small parsley leaf and serve.
  • *Wine recommendation: Sauvignon Blanc.

Shrimp and Crab Crostini image

Number Of Ingredients: 14


  • 2 French baguettes or 2 Italian bread, cut into 1/4-inch thick slices
  • extra virgin olive oil
  • 8 ounces seafood, chopped coarsely (crab or shrimp)
  • 1 large red bell pepper, small dice
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh lime juice or 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons parmigiano-reggiano cheese, grated
  • kosher salt
  • fresh coarse ground black pepper, to taste (optional)
  • 4 -5 drops Tabasco sauce, more if needed (optional)
  • 8 shrimp, cut lengthwise, garnish


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


  • 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


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)


  • 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)


Recipe From

Yield 6 portions


  • Drain Meat Mix ingredients together to a pretty thick consistency Slice Baguette thinly Spread it onto the toast Bake it at 350 for ca. 20 minutes (Left over can be used as crab cake add an egg)


Number Of Ingredients: 9


  • French Baguette
  • Crab Meat in Can
  • Scallions
  • 1 cup Gruyere Cheese grated
  • 1 Tbsp Mustard
  • 3 Tbsp Mayo
  • 1 Tsp Lemon Juice
  • Dried Herbs (Thyme,Parsley) Lemon Pepper, Paprika
  • Salt and Pepper to taste

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