CRAB AND LEMON BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 21m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic.
- For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.
- For the mayonnaise: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.
- Divide the crabmeat evenly and place on top of the toasts. Dollop with about 1 teaspoon of the mayonnaise mixture and serve immediately.
CRAB AND AVOCADO CROSTINI
Steps:
- 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.
CROSTINI ALLA ROMANA
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
- Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.
- Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.
CRAB CROSTINI WITH LEMON AND HERBS
Provided by Giada De Laurentiis
Time 10m
Yield 16
Number Of Ingredients 10
Steps:
- As seen on: Giada Entertains, Episode 2. Hidden Talent Party.
- In a medium bowl using a rubber spatula mix together the crème fraiche, chives, basil, tarragon, lemon zest, lemon juice, olive oil and salt. Add the crab meat and gently fold it into the herb dressing until the crab is coated and the herbs are evenly distributed. Top each crostini with a tablespoon of the crab mixture and serve.
Nutrition Facts : ServingSize 16
GOAT CHEESE CROSTINI - GIADA
I first made this for a Valentine's dinner with DH. We really loved it. I used a skinny whole-wheat baguette, so the slices were small two- or three-bite ones. and I left out the sliced chives. Yumm. from "Everyday Italian" on Food Network.
Provided by newspapergal
Categories Cheese
Time 15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Arrange the bread slices on 2 heavy large baking sheets. Brush them with olive oil.
- Bake until the crostini are pale golden and crisp, about 15 minutes.
- Blend the goat cheese and cream cheese in a food processor until smooth and creamy.
- Add the parsley, thyme, and lemon peel.
- Using the on/off button, pulse just to blend.
- Season with salt and pepper, to taste. (I use kosher salt & fresh-ground pepper).
- Spread the cheese mixture over the crostini.
- Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
- Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.
Nutrition Facts : Calories 217.6, Fat 11.8, SaturatedFat 5.5, Cholesterol 19.1, Sodium 328, Carbohydrate 20.2, Fiber 1.2, Sugar 0.3, Protein 7.6
CRAB AND ZUCCHINI LINGUINE
From todays local paper The West Australian. Fresh linguine is stressed as essential (usually can be found in the fridge section of the supermarket and only takes a couple of minutes to cook). Times are estimated.
Provided by ImPat
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pick through the crab meat to ensure there is no shell.
- Finely shred the zucchinis or either coarsely grate them or use a mandolin to slice.
- Add the olive oil to a wide pan and add the shredded zucchini and cook for a couple of minutes over a high heat until they collapse but have not coloured.
- Add the garlic and chillies and cook for a couple of minutes longer.
- Season well with the salt and pepper and fold through the crab meat.
- Meanwhile cook the linguine in salted water - this should not take more than 2 minutes.
- Lightly drain the linguine and then mix through the crab mixture.
- Fold through the parsley and lemon juice and then serve with the lemon wedges.
GIADA'S CROSTINI ALLA ROMANA
A recipe from Giada de Laurentis as shown on her tv show "Everyday Italian" She used sage on her show, but I prefer basil.
Provided by ABAcalvarywife
Categories Cheese
Time 20m
Yield 12 pieces, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Place the slices of ciabatta on a parchment lined baking sheet.
- Bake until crisp and golden around the edges, about 8 minutes.
- Remove the bread from the oven.
- Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
- Remove the baking sheet from the oven.
- Transfer the crostini to a serving plate.
- Sprinkle fresh basil over and serve immediatley.
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