Crab Chile Mint Crostini Recipe 485

CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

CRAB, CHILE & MINT CROSTINI

Steps:

• Grill 12 slices bread.
• Gently combine crabmeat in a bowl with aioli or mayonnaise, lime juice, finely chopped fresh mint, and Fresno chile or red jalape&nitlde;o. Season with kosher salt and freshly ground black pepper.
• Spoon about 1 tablespoon crab mixture onto each toast and garnish with thinly sliced fresh mint.

ARCTIC CIRCLE CRAB CROSTINI

Steps:

• In a small saucepan, combine shaved fennel, onion, sugar and marmalade and cook for 10 minutes over medium-low heat. Set aside to cool to room temperature
• Preheat oven to 375 degrees F. Combine onion, lime zest and juice, mustard and mayonnaise in a bowl, and then fold crabmeat into the mixture so that it's just combined and the crab is not broken or mashed. Season with salt and pepper, as needed. Arrange bread on a baking sheet. Using a melon baller, or small scoop, spoon seafood mixture onto bread and bake briefly in oven until seafood balls are lightly browned.
• Garnish crab with marmalade and parsley.

CRABMEAT CROSTINI WITH CHIVES AND CRèME FRAîCHE

Steps:

• Shred crabmeat. Add celery, green onions, chives, and lemon peel; toss. Add next 5 ingredients. Season with salt. Cover; chill at least 2 hours. Do ahead: Can be made 1 day ahead; keep chilled.
• Preheat oven to 350°F. Arrange baguette slices in single layer on rimmed baking sheet. Brush both sides of bread with oil. Bake until lightly browned, turning once, about 16 minutes. Do ahead: Can be made 1 day ahead. Cool. Store crostini in resealable plastic bags at room temperature.
• Preheat broiler. Arrange toasts on baking sheet. Spread 1 heaping tablespoon crabmeat mixture onto each; sprinkle with cheese. Broil until cheese melts, about 2 minutes. Serve warm.

CRAB CROSTINI

Steps:

• 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, CHILE & MINT CROSTINI RECIPE - (4.8/5)

Steps:

• Grill bread slices. Gently combine crabmeat in a bowl with aioli or mayonnaise, lime juice, finely chopped fresh mint, and Fresno chile or red jalapeño. Season with kosher salt and freshly ground black pepper. Spoon about 1 tablespoon crab mixture onto each toast and garnish with thinly sliced fresh mint.

CRAB CROSTINI

Steps:

• Preheat broiler and line pan with foil.
• Mix stuff.
• Spread on bread.
• Broil.

CRAB SALSA CROSTINI

Steps:

• Mix together the crab meat, tomatoes and red onion. Keep in the fridge for up to 2 days. On the day, mix through the lime zest, juice and chopped coriander, then pile onto the crostini to serve.
• For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.

CHILE CRAB

Steps:

• Combine shallots and red chile peppers in a food processor; pulse until a very fine paste forms.
• Crack the crab claws and the big legs slightly.
• Heat oil in a wok or large skillet over medium-high heat until very hot; add crabs and cook until shells change color and meat is cooked through, about 10 minutes. Transfer crabs to a plate, reserving oil in the wok.
• Reduce heat under wok to medium-low and add chile pepper paste; cook and stir until fragrant, 1 to 2 minutes. Add garlic and ginger. Whisk ketchup, vinegar, and sugar together in a bowl; pour over garlic-ginger mixture and stir until sauce is well mixed.
• Return crab to sauce in the wok; cook and stir for 3 minutes more, seasoning with salt and pepper. Pour eggs into wok while continuously stirring to create strands in the sauce. Add water if sauce gets too dry. Remove wok from heat and garnish crabs with cilantro.