This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to make a special appetizer for entertaining--that won't break the bank.
8 oz lump crab meat
3 Tbsp mayonnaise, preferably homemade, or sub Best Foods
½ cup finely chopped green onions
1/8 tsp. cayenne pepper
2 tsp lemon zest
2 oz grated Gruyere cheese (or other semi-hard mild cheese)
16 baguette slices, ¼” thick
olive oil to brush baguette slices
Pre-heat oven to 350˚F.
Combine the crab meat, mayonnaise, green onion, cayenne, lemon zest and the cheese and pepper in a mixing bowl. Be sure mixture is well combined and refrigerate until needed.
Meanwhile make the crostini by brushing the bread slices generously with the olive oil. Place on sheet pan and bake in preheated oven until lightly browned. Let cool a few minutes and divide the prepared crab mixture among the crostini. Spread mixture to cover the crostini well.
Bake until heated through and beginning to brown. These are nice hot, but still delicious as they cool to room temperature…if they last that long!
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