Best Crab Crostini With Lemon And Herbs Recipes

CROSTINI WITH LUMP CRAB SALAD AND EXTRA VIRGIN OLIVE OIL

Crostini with Lump Crab Salad and Extra Virgin Olive Oil image

Provided by Rick Tramonto

Categories Herb Appetizer No-Cook Christmas Cocktail Party Oscars Seafood Crab Bell Pepper Christmas Eve Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound fresh lump crabmeat
1/2 cup extra virgin olive oil, plus more for drizzling
1 roasted red bell pepper, seeded and diced
1 tablespoon minced fresh chives
1 tablespoon torn fresh basil
Juice and grated zest of 1 lemon
Kosher salt and cracked black pepper
8 to 12 slices Rick's Basic Crostini

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.

CRAB AND LEMON BRUSCHETTA

Crab and Lemon Bruschetta image

Provided by Giada De Laurentiis

Categories appetizer

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 ciabatta loaf, cut into 12 (1/2-inch thick) slices
1/4 cup olive oil
1/4 teaspoon kosher salt
1 clove garlic, peeled and halved
8 ounces lump crabmeat
3 tablespoons fresh lemon juice (about 1 large lemon)
1/4 cup chopped fresh chives
1/4 teaspoon kosher salt
1/3 cup mayonnaise
3 tablespoons plain Greek yogurt
1 large lemon, zested
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper

Steps:

For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic.
For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.
For the mayonnaise: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.
Divide the crabmeat evenly and place on top of the toasts. Dollop with about 1 teaspoon of the mayonnaise mixture and serve immediately.

CRAB CROSTINI WITH LEMON AND HERBS

Crab Crostini with Lemon and Herbs image

Provided by Giada De Laurentiis

Time 10m

Yield 16

Number Of Ingredients 10

Ingredients

3 tablespoons creme fraiche
2 tablespoons chopped chives
2 tablespoons chopped basil
2 tablespoons chopped tarragon
1 teaspoon lemon zest (from 1 lemon)
1 teaspoon lemon juice (from 1/4 lemon)
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1 cup lump crab meat (picked through for shells)
16 crostini

Steps:

As seen on: Giada Entertains, Episode 2. Hidden Talent Party.
In a medium bowl using a rubber spatula mix together the cr√®me fraiche, chives, basil, tarragon, lemon zest, lemon juice, olive oil and salt. Add the crab meat 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 and serve.

Nutrition Facts : ServingSize 16

CROSTINI WITH SMOKED WHITEFISH

Crostini with Smoked Whitefish image

Provided by Giada De Laurentiis

Categories appetizer

Time 1h15m

Yield 20 crostini

Number Of Ingredients 11

Ingredients

1 teaspoon poppy seeds
1 teaspoon white sesame seeds
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
20 slices baguette, 1/4-inch thick (about 1/2 baguette)
1/4 cup extra-virgin olive oil
8 ounces smoked whitefish, flaked
6 tablespoons creme fraiche
2 tablespoons chopped fresh dill
20 caperberries, halved

Steps:

Preheat the oven to 350 degrees F.
Mix the poppy seeds, sesame seeds, garlic powder, onion powder and salt in a small bowl.
Brush the baguette slices on both sides with olive oil and spread out on a rimmed baking sheet. Sprinkle with the seed mixture. Bake until lightly browned and crisp, 8 to 10 minutes. Let cool to room temperature.
Meanwhile, with a rubber spatula, mix the flaked whitefish, creme fraiche and dill in a small bowl.
Top each crostini with a spoonful of the whitefish salad and garnish with 2 caperberry halves.

CRABMEAT CROSTINI WITH CHIVES AND CRèME FRAîCHE

Crabmeat Crostini with Chives and Crème Fraîche image

Categories Cheese Dairy Onion Pepper Vegetable Appetizer Bake Broil Thanksgiving Seafood Crab Chill Chive Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes about 30

Number Of Ingredients 13

Ingredients

1 pound fresh lump crabmeat
1/4 cup minced celery heart (including leaves)
2 green onions, minced
2 tablespoons minced fresh chives
1 1/2 teaspoons grated lemon peel
3 tablespoons mayonnaise
2 tablespoons créme fraîche or sour cream
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
8 drops hot pepper sauce
1 (2 1/2-inch-diameter) baguette, cut into scant 1/2-inch slices
Olive oil
1 cup shredded dry Jack cheese or Cheshire cheese (about 4 ounces)

Steps:

Shred crabmeat. Add celery, green onions, chives, and lemon peel; toss. Add next 5 ingredients. Season with salt. Cover; chill at least 2 hours. Do ahead: Can be made 1 day ahead; keep chilled.
Preheat oven to 350°F. Arrange baguette slices in single layer on rimmed baking sheet. Brush both sides of bread with oil. Bake until lightly browned, turning once, about 16 minutes. Do ahead: Can be made 1 day ahead. Cool. Store crostini in resealable plastic bags at room temperature.
Preheat broiler. Arrange toasts on baking sheet. Spread 1 heaping tablespoon crabmeat mixture onto each; sprinkle with cheese. Broil until cheese melts, about 2 minutes. Serve warm.