Toasted baguette slices host delectable crab cakes crowned with roasted red pepper and a lovely rémoulade for an elegant savory that will warm hearts. Pictured with our Creole Filet Tea Sandwiches and Beet Hummus Frico Cups.
Crab Cake Crostini
Serves: 21
Ingredients
- 1 long, thin French baguette
- 3 tablespoons extra-virgin olive oil
- 1 (8-ounce) container pasteurized fresh lump crabmeat, picked free of shell
- 1 cup panko (Japanese bread crumbs), divided
- 1 large egg
- 1 1⁄2 tablespoons minced roasted red pepper
- 1 tablespoon minced green onion, green parts only
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lemon juice
- 1⁄4 teaspoon fine sea salt
- 1⁄8 teaspoon ground black pepper
- 1⁄2 cup vegetable oil or avocado oil
- Lemon-Chive Rémoulade (recipe follows)
- 21 (1-inch-long) chive pieces
- 21 roasted red pepper hearts*
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- Using a serrated bread knife in a sawing motion, cut 21 (1⁄4-inch) crosswise slices from baguette. Place bread slices on prepared baking sheet. Using a pastry brush, brush top side of bread slices lightly with olive oil.
- Bake until crisp, 7 to 10 minutes. Let crostini cool completely, store in an airtight container, and use the same day.
- In a medium bowl, stir together crabmeat, 1⁄4 cup panko crumbs, egg, roasted red pepper, green onion, mayonnaise, lemon juice, salt, and pepper, stirring well. Using a levered 2-teaspoon scoop, drop portions of crab mixture into remaining 3⁄4 cup bread crumbs, pressing crumbs onto crab cakes to cover completely. Place breaded crab cakes in an airtight container and refrigerate for at least 30 minutes and up to 3 hours.
- In a large sauté pan, heat vegetable oil or avocado oil over medium-high heat. Fry crab cakes until golden brown, 2 to 3 minutes per side. Drain on paper towels.
- To assemble crostini, spread rémoulade onto each crostino. Top each with a crab cake and a small dollop of rémoulade. Top each with a chive piece placed diagonally and a red pepper heart, pressing down lightly to adhere to crab cake with rémoulade. Serve immediately.
Notes
*Place drained whole roasted red peppers on a cutting surface. Using a very small (3⁄4-inch) Linzer-type heart-shaped cutter, cut 21 hearts from peppers. Store in a covered container with brine from jar until needed. Blot well on paper towels before using as a garnish.
Lemon-Chive Rémoulade
Serves: ½ cup
Ingredients
- 1⁄2 cup mayonnaise
- 1 1⁄2 teaspoons fresh lemon zest
- 2 teaspoons fresh lemon juice
- 2 teaspoons minced fresh chives
- 1⁄8 teaspoon fresh ground black pepper
Instructions
- In a small bowl, stir together mayonnaise, lemon zest, lemon juice, chives, and pepper. Cover, refrigerate, and use within a day.
