Crostini with Lump Crab
Every year we strive to strike the right balance for Thanksgiving appetizers. We want complimentary flavors, not too filling, not too much additional work, something you might even delegate to someone else to bring. Here is an idea for something light, complimentary to the traditional meal and simple to make:
CROSTINI WITH LUMP CRAB AND RED BELL PEPPER SALAD
1 pound fresh lump crabmeat
½ cup extra virgin olive oil, plus more for drizzling
1 roasted red bell pepper, seeded and diced
1 tablespoon minced fresh chives
1 tablespoon finely chopped fresh basil
Juice and grated zest of 1 lemon
Salt and cracked black pepper
1 baguette, preferably one day old
Preheat oven to 425 degrees.
Pick through crabmeat and remove any shell pieces. Transfer to medium sized bowl.
Combine olive oil, bell pepper, chives, basil, lemon juice and zest and mix well.
Season to taste with salt and pepper.
Slice baguette into ¼-inch slices. Lay slices on a cookie sheet and drizzle with olive oil.
Bake in oven at 425 degrees for 10-12 minutes or until bread begins to brown.
Top crostinis with crab salad and arrange on serving platter.