Years ago, when my children were little, we started a tradition of having family over for Christmas Eve dinner. I wasn’t really experienced at entertaining, but I loved the days leading up to that dinner. I’d spend all day in the kitchen preparing an assortment of appetizers…all made individually by hand. It was a little ridiculous when I think back. I’d make little bites of phyllo bundles, empanadas, cheese straws, canapés…you get it. It was a bit too much. No one was ever hungry by the time dinner was served. I’ve learned to simplify a bit over the years.
This crostini was one of the appetizers I’d make. This was one of the more simple ones. Yet, as simple as it is, it always impresses and with those festive colors it’s perfect for the holidays.
Wishing you and your family the happiest and healthiest of holidays!
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Crab Crostini
3 T. mayonnaise
1 T. Dijon mustard
1 T. fresh lemon juice
1/2 t. Worcestershire sauce
5 to 6 drops hot pepper sauce
pinch of sea salt
black pepper
8 ounces lump crabmeat
1/2 red bell pepper, finely diced
1 T. fresh chives, finely chopped
olive oil
1 baguette, sliced
In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce and hot pepper sauce. Add the pinch of salt and a few grinds of black pepper. Add the crabmeat, red pepper and chives and gently fold in.
Preheat your broiler and raise a rack to the highest position in the oven.
Brush each slice of bread with a bit of olive oil then top with about 1 heaping tablespoon of the crab mixture and place on a broiler pan.
Broil the crostini for about 4 to 5 minutes or until just about golden on top.
Serve immediately.
Makes about 16 crostini.
Notes:
- I am famous for burning things. Sooooo…keep an eye on these babies while they’re under the broiler. Your cooking time may differ depending on your oven.
- Looking for more easy appetizer ideas? You’ll love this Roasted Red Pepper and Artichoke Tapenade! You probably already have everything you need in your pantry!
Wondering if this could be mixed and served without heating and used as a spread on a thin cracker.. Need to eliminate the bread for some guests.
Thanks
Kath
Hi Kath! That’s a great question! Although I haven’t tried it that way, I absolutely think that would work well! I’d love to hear about it if you give that a try!
Can I mix the ingredients the day before?
Absolutely, Shannon!
Greetings,
Do you think this Would work spread on a ciabatta bread or baguette, baked then sliced?
Thanks and I am eager to try your recipe:)
Kathy
Hi Kathy! You can certainly give it a try, but I think it might get a bit messy when you try to slice them. I’d love to hear your results if you do…because that method would certainly save some time. Happy holidays!
This was just what I was looking for to use up the rest of the crab my husband caught. The flavors were perfect with the crab! I will definitely make these again!
Crab that your husband caught? That’s awesome, Sue! Glad to hear you enjoyed these! Thanks so much! :)
These look absolutely scrumtious Caroline! We love crab meat too and have to make them for our New Years Party.
Cheers,
J+C
Thanks so much ladies! I love anything with crab too!
Oh my – these look amazing! We love anything crab and appetizers are my favorite during the holidays! I’m definitely pinning to make these this holiday season! Have a Merry Christmas!
Thanks so much Kristi! I hope you love them! Have a wonderful holiday!