Crab Maison Crostini

Crab Maison Crostini

Champagne Vinegar adds a sophisticated flavor to this Crab Maison Crostini.

Crab Maison Crostini
Serves 4
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  1. 24 (1/2-inch slices) French bread (from 1 loaf)
  2. 1 tablespoon vegetable oil
  3. 1 teaspoon kosher salt, divided
  4. 1 pound fresh jumbo lump crabmeat, picked free of shells
  5. ¾ cup chopped celery
  6. 1/3 cup mayonnaise
  7. ¼ cup whole grain Dijon mustard
  8. 3 tablespoons chopped capers
  9. 2 tablespoons Champagne vinegar
  10. 2 tablespoons chopped parsley
  11. 1 teaspoon lemon zest
  12. ½ teaspoon ground black pepper
  13. Garnish: micro arugula
  1. Preheat oven to 350°. Line 2 rimmed baking sheets with aluminum foil. Lay bread slices evenly on prepared pans. Drizzle oil over bread, and sprinkle evenly with 1/2 teaspoon salt. Bake until lightly golden and crispy, about 15 minutes. Let cool to room temperature. Store in an airtight container up to 3 days.
  2. In a large bowl, gently combine crabmeat, celery, mayonnaise, mustard, capers, vinegar, parsley, zest, remaining ½ teaspoon salt, and pepper. Cover, and refrigerate up to 2 days. Spoon 1 tablespoon crab mixture on each crostini. Top with micro arugula, if desired.
Louisiana Cookin


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