Pasadena Star News/December 26, 2007

Crostini with Lump Crab Salad
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
1 pound fresh lump crabmeat 1/4 to 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 (1/4-inch thick) cooled slices crostini (made from baguette slices brushed on both sides with garlic butter and baked in a preheated 375-degree oven 6 to 7 minutes, turning once, until golden brown but not too crispy)



1 Pick through crabmeat to remove any bits of shell. Transfer to a nonreactive bowl. Add 1/4 to 1/2 cup olive oil, roasted bell pepper, chives, basil, lemon juice and zest and mix well. Season to taste with salt and pepper.
2 Top each crostini with about 1 tablespoon crab mixture. Drizzle with olive oil and serve.

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