I made this recipe for a Happy Hour gathering we hosted at our house a few weeks ago. It is based on a Food Network recipe (by Brian Boitano...?!) but I tweaked it some. I thought it turned out pretty well and it got good reviews from guests.
Ingredients
1 loaf ficelle or thin French baguette
3 tablespoons olive oil, plus 1/4 cup
and/or
Those thick deep fried amazing tortilla chips from Whole Foods...
1 Meyer lemon, juiced (or a couple Tbsp of lemon juice work too)
Salt and fresh ground black pepper
1 yellow pepper, seeds removed and diced
1 avocado, halved, pitted and flesh diced
1 shallot, finely diced
1/4 - 1/2 cup red onion, finely diced
8 ounces lump crabmeat
Directions
Preheat the oven to 400 degrees F.
Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
[Or just use pre-made crostini or those delicious tortilla chips mentioned above...]
In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste. Set aside.
Add the yellow pepper, the avocado, shallot, onion and the crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter
Ingredients
1 loaf ficelle or thin French baguette
3 tablespoons olive oil, plus 1/4 cup
and/or
Those thick deep fried amazing tortilla chips from Whole Foods...
1 Meyer lemon, juiced (or a couple Tbsp of lemon juice work too)
Salt and fresh ground black pepper
1 yellow pepper, seeds removed and diced
1 avocado, halved, pitted and flesh diced
1 shallot, finely diced
1/4 - 1/2 cup red onion, finely diced
8 ounces lump crabmeat
Directions
Preheat the oven to 400 degrees F.
Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
[Or just use pre-made crostini or those delicious tortilla chips mentioned above...]
In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste. Set aside.
Add the yellow pepper, the avocado, shallot, onion and the crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter
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