Crabmeat Crostini with Chives and Creme Fraiche               

 tags (edit): Advance Easy Bon Appetit Magazine @Vogel @Try Soon! Bread Appetizers  

 

Ingredients

1 pound fresh lump crabmeat
1/4 cup minced celery heart (including leaves)
2 each green onions minced
2 tablespoons fresh chives minced
1 1/2 teaspoons lemon peel grated
3 tablespoons mayonnaise
2 tablespoons creme fraiche or sour cream
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
8 drops hot pepper sauce
1 each 2 1/2-inch-diameter baguette cut into scant 1/2-inch slices
Olive oil
1 cup shredded dry Jack cheese or Cheshire cheese (about 4 ounces)
 

Instructions
 Shred crabmeat. Add celery, green onions, chives, and lemon peel; toss. Add next 5 ingredients. Season with salt. Cover; chill at least 2 hours.

DO AHEAD: Can be made 1 day ahead; keep chilled.

Preheat oven to 350°F. Arrange baguette slices in single layer on rimmed baking sheet. Brush both sides of bread with oil. Bake until lightly browned, turning once, about 16 minutes.

DO AHEAD: Can be made 1 day ahead. Cool. Store crostini in resealable plastic bags at room temperature.

Preheat broiler. Arrange toasts on baking sheet. Spread 1 heaping tablespoon crabmeat mixture onto each; sprinkle with cheese. Broil until cheese melts, about 2 minutes. Serve warm.


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Yields: 30 Pieces
     Bon Appetit magazine, November 2006, page 124

 notes:  A great, sophisticated appetizer. Don't make any inappropriate substitutions, but do use the best available ingredients (no grocery store mayo, for instance). It's also incredibly easy.

I prepared these appetizers for my family for Thanksgiving and they quite well received. I'd make them again.

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