Crab Crostini Recipes

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CRAB CROSTINI



CRAB CROSTINI image

Categories     Shellfish     Appetizer

Yield 10

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

Steps:

  • 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

CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI



Cream Cheese Crab Spread with Homemade Crostini image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h15m

Yield 18 servings

Number Of Ingredients 10

8 ounces Neufchatel cheese or cream cheese, softened
1 pound fresh crabmeat, picked over for shells
4 tablespoons ketchup
4 tablespoons prepared horseradish
Juice of 1/2 lemon
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh chives
1 clove garlic
1 baguette, sliced into 18 rounds and toasted

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.

HOT CRAB CROSTINI



Hot Crab Crostini image

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

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 24

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

Steps:

  • 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.

Nutrition Facts : Calories 125, Carbohydrate 16 g, Cholesterol 10 mg, Fiber 1 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 260 mg

CROSTINI



Crostini image

This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!

Provided by BPENDILL

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 18m

Yield 6

Number Of Ingredients 6

1 French baguette, cut into diagonal 1/2 inch slices
¼ cup olive oil
¼ cup butter or margarine
2 cloves garlic, minced
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Set the oven to broil at 425 degrees F (220 degrees C).
  • In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
  • Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
  • Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 43.2 g, Cholesterol 23.3 mg, Fat 19 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 7.1 g, Sodium 597.6 mg, Sugar 2 g

SOFT-SHELL CRAB CROSTINI WITH ARUGULA BUTTER



Soft-Shell Crab Crostini With Arugula Butter image

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.

Provided by Melissa Clark

Categories     dinner, quick, appetizer

Time 25m

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

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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 24 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 15 grams, Sodium 213 milligrams, Sugar 2 grams, TransFat 1 gram

CRAB CROSTINI



Crab Crostini image

Make and share this Crab Crostini recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

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

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.

Nutrition Facts : Calories 956.3, Fat 50.4, SaturatedFat 28.2, Cholesterol 133.7, Sodium 1432.9, Carbohydrate 103.7, Fiber 6.1, Sugar 1.2, Protein 22.3

CRAB CROSTINI WITH LEMON AND HERBS



Crab Crostini with Lemon and Herbs image

Provided by Giada De Laurentiis

Categories     appetizer

Time 15m

Yield 16 crostini

Number Of Ingredients 10

3 tablespoons creme fraiche
2 tablespoons chopped basil
2 tablespoons chopped chives
2 tablespoons chopped tarragon
2 teaspoons extra-virgin olive oil
1 teaspoon lemon zest (1 lemon)
1 teaspoon lemon juice
1/4 teaspoon kosher salt
1 cup lump crabmeat, picked through for shells
16 crostini

Steps:

  • With a rubber spatula, mix together the creme fraiche, basil, chives, tarragon, olive oil, lemon zest, lemon juice and salt in a medium bowl. Add the crabmeat 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.

SHRIMP AND CRAB CROSTINI



Shrimp and Crab Crostini image

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 www.finedinings.com a beautiful site, which is new to me!

Provided by Manami

Categories     Spreads

Time 10m

Yield 8-12 serving(s)

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

Steps:

  • 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.

Nutrition Facts : Calories 363.2, Fat 5.7, SaturatedFat 1.1, Cholesterol 44.6, Sodium 808.1, Carbohydrate 61.8, Fiber 3.9, Sugar 1.6, Protein 15.1

CROSTINI WITH LUMP CRAB SALAD AND EXTRA VIRGIN OLIVE OIL



Crostini with Lump Crab Salad and Extra Virgin Olive Oil image

Provided by Rick Tramonto

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

Yield Makes 4 to 6 servings

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

Steps:

  • 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.

CRAB SALSA CROSTINI



Crab salsa crostini image

Bite-sized canapés, ideal for a wedding or celebration

Provided by Good Food team

Categories     Canapes

Time 34m

Number Of Ingredients 8

250g pot fresh crab meat
85g cherry tomato , quartered
1 small red onion , finely chopped
zest and juice 1 lime
2 tbsp olive oil
bunch coriander , chopped
4 thin baguettes
splash of olive oil

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.

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