Ina Garten Crab Crostini Recipes

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TOMATO CROSTINI WITH WHIPPED FETA



Tomato Crostini with Whipped Feta image

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

6 ounces good feta, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
3 tablespoons julienned fresh basil leaves, plus extra for serving
20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
2 tablespoons toasted pine nuts

Steps:

  • For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
  • For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
  • To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

INA GARTEN CRAB SALAD



Ina Garten Crab Salad image

The Ina Garten Crab Salad is an easy recipe that is great as a side dish or as a filler for crab salad sandwiches. You're going to love this delicious and simple recipe.

Provided by Mohamed Shili

Categories     Salads     Sides

Time 10m

Number Of Ingredients 11

1 pound cooked lump crab meat
2 scallions thinly sliced
2 tablespoons chopped Italian parsley
1 Thai chili pepper finely diced or 2 tablespoons diced sweet bell pepper (optional)
Diamond Crystal kosher salt
Freshly ground black pepper
2 tablespoons paleo mayonnaise
1 tablespoon lemon juice
8 cups salad greens optional
2 large Hass avocado halved, pitted, and peeled (optional)
6 Belgian endive spears or mini sweet bell peppers (optional)

Steps:

  • Mix the crab with the scallions, parsley, and chili pepper (if using) in a large bowl.
  • Sprinkle with salt and pepper to taste.
  • Combine the mayonnaise and lemon juice in a small bowl.
  • Mix the mayonnaise dressing into the crab meat mixture carefully. Adjust seasoning with more mayonnaise, lemon juice, salt, and/or pepper if desired.
  • Serve the crab salad over greens or spoon it over halved and pitted avocados as a light dinner.
  • Prepare Belgian endives by cutting off the ends and cutting them into spears.
  • Place the spears on a platter and spoon in the crab salad.
  • Are there no endive spears? The crab salad can also be spooned inside halved and deseeded mini sweet peppers!

Nutrition Facts : Calories 147.1 cal

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