Crab Salsa Crostini Recipes

SOFT-SHELL CRAB CROSTINI WITH ARUGULA BUTTER

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.

CROSTINI

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.

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 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.

CRAB CROSTINI WITH LEMON AND HERBS

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.

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.

CHOCOLATE SEA SALT CROSTINI

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with parchment paper or a silicone baking mat.
• Arrange baguette slices in a single layer on the baking sheet. Place under broiler until golden, 2 minutes. Turn each slice over and broil 2 minutes. Turn off broiler.
• Turn each slice over again; drizzle with olive oil. Push chocolate piece into the center of each slice and return baking sheet to oven for 2 more minutes. Remove from oven and lightly sprinkle each chocolate piece with sea salt.

CROSTINI WITH SPICED CRAB AND SHRIMP SALAD

Steps:

• Bring clam juice to simmer in large skillet over medium heat. Add shrimp; cover and simmer until opaque, turning once, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp. Place shrimp in small bowl. Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes. Cool.
• Mix onions and next 5 ingredients in large bowl to blend. Stir in shrimp, cooking liquid and crabmeat. Season with salt and pepper. Cover and chill. Preheat oven to 375°F. Lightly brush oil over both sides of each bread slice. Arrange bread on baking sheet in single layer. Bake until bread is crisp and golden, about 4 minutes per side. Cool. (Seafood salad and toasts can be made 1 day ahead. Keep seafood salad chilled. Store toasts airtight at room temperature.)
• Spread seafood salad evenly over toasts. Arrange on serving dish. Garnish with lemon wedges and serve.

SHRIMP AND CRAB CROSTINI

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.

CROSTINI WITH LUMP CRAB SALAD AND EXTRA VIRGIN OLIVE OIL

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.