Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.
Ingredients
3/4 cup plain whole-milk Greek yogurt
1 tablespoon gochugaru or 1/4 teaspoon crushed red pepper flakes
Salt
8 ounces crabmeat
2 thinly sliced scallions
2 tablespoons chopped fresh dill
1 tablespoons fresh lemon juice
2 teaspoons toasted sesame seeds
Salt
Freshly ground black pepper
4 slices oiled toasted country-style bread
Directions
Whisk 3/4 cup plain whole-milk Greek yogurt and 1 tablespoon gochugaru or 1/4 teaspoon crushed red pepper flakes in a small bowl; season with salt. Combine 8 ounces crabmeat, 2 thinly sliced scallions, 2 tablespoons chopped fresh dill, 1 tablespoons fresh lemon juice, and 2 teaspoons toasted sesame seeds in a medium bowl; season with salt and black pepper.
Spread spicy yogurt on 4 slices oiled toasted country-style bread and top with crabmeat mixture. Cut toasts in half and top with more dill.
