LibreRecipes

Crabmeat Crostini with Chives and Crème Fraîche

Rating

Calories

48.0

Protein

4.0

Sodium

120.0

Fat

3.0

1 pound fresh lump crabmeat

1/4 cup minced celery heart (including leaves)

2 green onions, minced

2 tablespoons minced fresh chives

1 1/2 teaspoons grated lemon peel

3 tablespoons mayonnaise

2 tablespoons créme fraîche or sour cream

2 tablespoons fresh lemon juice

1 tablespoon fresh lime juice

8 drops hot pepper sauce

1 (2 1/2-inch-diameter) baguette, cut into scant 1/2-inch slices

Olive oil

1 cup shredded dry Jack cheese or Cheshire cheese (about 4 ounces)

Shred crabmeat. Add celery, green onions, chives, and lemon peel; toss. Add next 5 ingredients. Season with salt. Cover; chill at least 2 hours. Do ahead: Can be made 1 day ahead; keep chilled.
Preheat oven to 350°F. Arrange baguette slices in single layer on rimmed baking sheet. Brush both sides of bread with oil. Bake until lightly browned, turning once, about 16 minutes. Do ahead: Can be made 1 day ahead. Cool. Store crostini in resealable plastic bags at room temperature.
Preheat broiler. Arrange toasts on baking sheet. Spread 1 heaping tablespoon crabmeat mixture onto each; sprinkle with cheese. Broil until cheese melts, about 2 minutes. Serve warm.