Herbed Crab Canapés

Herbed Crab Canapés

Delicious crabmeat tops toasted crostini in Herbed Crab Canapés. 

Herbed Crab Canapés
Serves: 12
 
Ingredients
  • 8 ounces lump crabmeat
  • 1 tablespoon finely chopped sweet onion
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ¼ cup vegetable oil
  • ¼ cup white wine vinegar
  • ¼ cup ice water
  • ¾ cup loosely packed baby arugula
  • 12 Toasted Crostini (recipe follows)
Instructions
  1. In a medium bowl, stir together crabmeat, onion, parsley, dill, salt, pepper, oil, vinegar, and ¼ cup ice water until combined. Cover and refrigerate for 6 to 8 hours for flavors to meld. Drain crab mixture well before using.
  2. Divide arugula leaves among Toasted Crostini. Place crab mixture on top of arugula. Serve immediately.

Toasted Crostini
Serves: 12
 
Ingredients
  • 12 (½-inch) slices thin French baguette
  • ½ teaspoon extra-virgin olive oil
Instructions
  1. Preheat oven to 350°.
  2. Lay bread slices on a rimmed baking sheet. Drizzle bread evenly with olive oil.
  3. Bake until bread is toasted and lightly golden, 7 to 9 minutes. Let cool completely. Use immediately or store in an airtight container until ready to use.
Notes
Crostini are best used the same day they are made.

 

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