Crostini with Lump Crab Salad and Extra Virgin Olive Oil
Elegant crostini topped with fresh lump crabmeat tossed in extra virgin olive oil, roasted red peppers, and fresh herbs. This luxurious appetizer combines delicate crab with bright citrus and aromatic herbs.
8 servings
15 min
Ingredients
- •1 pound fresh lump crabmeat
- •½ cup extra virgin olive oil, plus more for drizzling
- •1 whole roasted red bell pepper
- •1 tablespoon minced fresh chives
- •1 tablespoon torn fresh basil
- •1 whole lemon
- •to taste Kosher salt and cracked black pepper
- •10 slices crostini
Cooking Instructions
- 1.
1. Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
5 min
- 2.
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.
5 min
- 3.
3. Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.
5 min
