Best 2 Crab Crostini With Lemon And Herbs Recipes

When it comes to delicious and easy-to-make appetizers, crab crostini with lemon and herbs stands out as a true culinary delight. These bite-sized treats combine the delicate sweetness of crab meat with the zesty kick of lemon and the aromatic freshness of herbs. Served on crispy crostini, they make for an elegant yet approachable dish that is perfect for any occasion. Whether you're hosting a party, looking for a special brunch recipe, or simply craving a flavorful snack, this article will guide you through the steps of creating the perfect crab crostini, ensuring that each bite bursts with flavor and leaves you wanting more.

Let's cook with our recipes!

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.

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.

Tips:

Use fresh crab meat for the best flavor. If you're using frozen crab meat, thaw it completely before using.
Be careful not to overcook the crab meat. It should be cooked through, but still tender and flaky.
Use a variety of herbs to flavor the crab crostini. Some good options include parsley, chives, dill, and tarragon.
Serve the crab crostini immediately after they're made, while the bread is still warm and crispy.
Garnish the crab crostini with a squeeze of lemon juice and a sprinkle of fresh herbs.

Conclusion:

Crab crostini with lemon and herbs is a delicious and easy-to-make appetizer that's perfect for any occasion. With just a few simple ingredients, you can create a dish that's both elegant and flavorful. So next time you're looking for a quick and easy appetizer, give crab crostini a try. You won't be disappointed!