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Crab Spread Crostini

It’s a good bet that most home cooks have several favorite ways with good crabmeat and here is one of mine. Nicely seasoned, but still letting the crab be the star—this spread could also be a dip with pita chips or as the bottom layer in a really special bacon, lettuce and tomato sandwich. The crostini method below is a classic and a good base for any other of your favorite spreads, patés or soft cheeses.

Crab Dip

Makes about 2 cups

1 pound crabmeat
1 celery rib, finely chopped
¼ cup minced onion
½ cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
½ teaspoon hot sauce
¼ teaspoon salt
¼ teaspoon pepper

Crostini

1 loaf ciabatta or other artisan bread, cut in ½” slices
olive oil (for brushing)
1 large garlic clove, peeled and halved

Preheat the oven to 350 degrees. Brush each slice of bread with olive oil, place on a baking sheet and bake for 15-20 minutes until lightly browned and crisp. Rub each slice of bread with a cut side of the garlic clove, brush very lightly with a bit of additional olive oil and lightly sprinkle with sea salt (or any salt of your choice).

Crab Spread Crostini

My Late Summer Tune-Up

After another year of loving to cook and post on Sauce and Sensibility, I’ve just started a late summer tune-up.  Meaning, I’m taking a few weeks to get my health in order.  Taking advantage of summer’s bounty of vegetables and fruits, fresh salmon and halibut (and other favorite fish) and a wildly productive herb garden

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