Toasted baguette slices covered with a light, seasonal crab salad. A perfect recipe for an elegant cocktail party.
Ingredients
- 1 pound Crab meat
- 1/2 cup Olive Oil
- 1 Baguette, sliced into ¼” thick rounds
- 1/2 tablespoon Sugar
- 1/2 teaspoon Black Pepper
- 1 teaspoon salt
- 1/2 tablespoon Lemon Juice (about ½ of a lemon)
- 1/2 cup Celery, finely chopped
- 1 Jalapeno, seeded and minced
- 1 tablespoon + 1 Teaspoon Fresh Dill, chopped
- 1 Bunch scallion (Green Onion), finely sliced
- 1/2 cup Mayonnaise
- 1/2 cup Dried Cranberries, chopped
- Salt & Pepper
Instructions
- Preheat oven to 350⁰. Place bread slices on s baking sheet and brush with oil and season with salt and pepper. Bake until lightly golden brown, about 10 to 15 minutes, turning once. Allow to cool. Add all ingredients except the crab to a large bowl and gently mix to combine. Add the crab and gently fold to incorporate, being careful not to break up the crab. Place a small scoop of the salad on top of each bread slice and serve.
