Crab Maison Crostini

Courtesy Hoffman Media

Try out this elegant crab appetizer at your next party.
Cook/Prep Time: 30 MinutesServings: 4


24 (1/2-inch slices) French Bread (from 1 loaf)
1 Tbsp. vegetable oil
1 tsp. kosher salt, divided
1 lb. fresh jumbo lump crabmeat, picked free of shells
3/4 cup chopped celery
1/3 cup mayonnaise
1/4 cup whole grain Dijon mustard
3 Tbsp. chopped capers
2 Tbsp. Champagne vinegar
2 Tbsp. chopped parsley
1 tsp. lemon zest
1/2 tsp. ground black pepper
Garnish: micro arugula


Preheat oven to 350°. Line 2 rimmed baking sheets with aluminum foil. Lay bread slices evenly on prepared pans. Drizzle oil over bread, and sprinkle evenly with 1/2 tsp. salt. Bake until lightly golden and crispy, about 15 minutes. Let cool to room temperature. Store in an airtight container up to 3 days.
In a large bowl, gently combine crabmeat, celery, mayonnaise, mustard, capers, vinegar, parsley, zest, remaining 1/2 tsp. salt, and pepper. Cover, and refrigerate up to 2 days. Spoon 1 Tbsp. crab mixture on each crostini. Top with micro arugula, if desired.

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