Crostini With Lump Crab Salad And Extra Virgin Olive Oil Recipes

CROSTINI WITH LUMP CRAB SALAD AND EXTRA VIRGIN OLIVE OIL

Crostini with Lump Crab Salad and Extra Virgin Olive Oil image

Provided by Rick Tramonto

Categories Herb Appetizer No-Cook Christmas Cocktail Party Oscars Seafood Crab Bell Pepper Christmas Eve Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound fresh lump crabmeat
1/2 cup extra virgin olive oil, plus more for drizzling
1 roasted red bell pepper, seeded and diced
1 tablespoon minced fresh chives
1 tablespoon torn fresh basil
Juice and grated zest of 1 lemon
Kosher salt and cracked black pepper
8 to 12 slices Rick's Basic Crostini

Steps:

1. Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
2. Add the 1/2 cup of olive oil, bell pepper, chives, basil, lemon juice and zest and mix well. Season to taste with salt and pepper.
3. Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.

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