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Impress your guests with this simple and tasty crab crostini recipe. You can create a delicious appetizer for any occasion with just a few ingredients. It’s finger food at its best.
Whether serving this to a crowd or making an appetizer for two, this crab crostini is an excellent choice for sharing. Think of it as crab bruschetta. It’s a great starter course for a seafood meal.
How To Select The Freshest Crab
- Always opt for the freshest crab. A crab that has been caught that day is best.
- If crab meat is fresh, it will have a clean, briny smell that will remind you of the ocean. Any crab meat with a strong, unpleasant odor is old and should be avoided. Follow your nose!
- Check the color of the crab meat. It can vary from species to species, but it should be bright white or pink overall.
- Squeeze that crab meat! Fresh crab meat should be firm and plump in texture. Never use mushy crab meat.
- If you purchase crab meat in a package, make sure the package is undamaged and has no unusual bulges. With some packaging, you can smell the crab. Make sure it smells okay.
- Read labels. Look for wild-caught or sustainably sourced crab, and avoid crab meat with added ingredients.
- Watch for shells. Well-handled crab meat should not have shell fragments, but it’s always good to double-check to be safe.
- Taking a small taste of the crab meat you’ve purchased is a good idea. One tiny bite will tell you everything you need to know about whether you have good crab meat. If it tastes bad, spit it out and throw it away.
What Bread Should I Use For Crostini?
A baguette is always the best choice. Whole-grain baguettes can be hard to find, though. Your best bet is to look at a health food store. They will often have healthier versions.
How To Slice A Baguette
The trick to slicing a baguette for crostini is to cut it at an angle. This elongates the slices, giving you more room for your toppings.
How To Make Balsamic Glaze
Making your own balsamic glaze is quite simple. Mix 1 cup balsamic vinegar with a ¼ cup maple syrup or honey in a pot. Heat the pot, but don’t let the mixture boil. Keep it at a simmer and let it cook down by half. It will slowly become a thick glaze. The more you allow it to cook down, the thicker the glaze.
How to Serve Crab Crostini
Make the salad and the crostini, but wait until just before serving to top the crostini with the crab mixture. This way, the bread will stay as crisp as possible for serving guests.
- Citrus Twist – Add citrus zest (lemon or orange) to the crab mixture.
- Spicy Kick – Add a pinch of red pepper flakes or finely diced jalapeños to give the crab mix some heat.
- Avocado – Top each crostini with a slice of ripe avocado before topping it with the crab mix. Or try mixing some diced avocado into the crab mix.
- Creamy Crab Spread – Mix some cream cheese into the crab mix for a rich and creamy crostini topping.
- Cucumber – Add finely diced cucumber to the crab mix for a refreshing and crunchy texture.
About The Ingredients
Roma Tomatoes – Seeded and diced small.
Yellow Onion – Dice these as fine as you can.
Garlic – You can mince or press the garlic. Whichever is easiest for you.
Extra Virgin Olive Oil – You can use any oil that is light in flavor.
Italian Seasoning – This can be found at any grocery store in the spice aisle.
Balsamic Vinegar – So sugar or flavoring added.
Maple Syrup – Use the real stuff, not pancake syrup.
Crab Meat – The freshest you can find.
Salt and Pepper – Add to taste
Baguette – a whole-grain baguette with no added sugar.
How To Make Crostini
Crostini can be made in three simple steps:
- Slice the baguette at an angle.
- Brush both sides of each slice with olive oil.
- Cook the crostini in a skillet for 5-7 minutes or in a 425-degree oven for 10-12 minutes until they become lightly golden brown on each side, flipping as needed.
How To Make Crab Crostini
In a small 2-quart crockpot, combine tomatoes, onion, garlic, olive oil, Italian seasoning, salt, pepper, balsamic vinegar, and maple syrup. Stir to combine. Cover and cook on LOW for two hours.
Add crab meat and basil to the crockpot. Stir gently, and try not to break the crab lumps up too much. Cover and cook on low for one more hour.
Serve warm over the crostini and drizzle with balsamic glaze.
Wrap leftovers well in plastic wrap and store them in the fridge for up to three days. However, keep in mind that the bread will get soggy.
You can freeze the bread and the crab mix separately if you pack them well. The bread will freeze for up to 2 months, and the crab mix will freeze for up to 3 months. That said, the texture will change a bit in the freezer. So, only freeze this if you absolutely have to. It’s not the best option for storage. This is a dish best eaten fresh.
More Healthy Appetizer Recipes
- Classic Bruschetta
- Stuffed Mushrooms
- 3-Ingredient Deviled Eggs
- Fruit And Cheese Charcuterie Board
- Mezze Platter
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Crab Crostini Recipe
- 1 Small Slow Cooker
- 6 medium Roma tomatoes (seeded and diced)
- ½ medium yellow onion (diced fine)
- 1 tbsp. minced garlic (or pressed)
- ¼ cup extra virgin olive oil
- ½ tsp. Italian seasoning
- 2 tbsp. balsamic vinegar
- 2 tbsp. unprocessed sweetener (maple syrup works great)
- 1 lb. crab meat (picked through for shells)
- ⅓ cup fresh, minced basil
- salt and pepper (to taste)
- 1 large baguette (sliced about 1 inch thick)
- balsamic glaze
- In a small 2-quart crockpot, combine tomatoes, onion, garlic, olive oil, Italian seasoning, salt, pepper, balsamic vinegar, and maple syrup. Stir to combine. Cover and cook on LOW for two hours.
- Add crab meat and basil to the crockpot. Stir gently, and try not to break the crab lumps up too much. Cover and cook on low for one more hour.
- Serve warm over the crostini and drizzle with balsamic glaze.