Crab Cake Croistini with Lemon-Chive Rémoulade
Toasted baguette slices host delectable crab cakes crowned with roasted red pepper and a lovely rémoulade for an elegant savory that will warm hearts.
Author: Tea Time Magazine January 2024
Servings 21 servings
Ingredients
- 1 long thin French baguette
- 3 tablespoons extra-virgin olive oil
- 1 8-ounce container pasteurized fresh lump crabmeat, picked free of shell
- 1 cup panko Japanese bread crumbs, divided
- 1 large egg
- 1 1/2 tablespoons minced roasted red pepper
- 1 tablespoon minced green onion green parts only
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1/2 cup vegetable oil or avocado oil
- Lemon-Chive Rémoulade recipe follows
- 21 1-inch-long chive pieces
- 21 roasted red pepper hearts* garnish
- Lemon-Chive Rémoulade Makes: ½ cup.
- 1/2 cup mayonnaise
- 1 1/2 teaspoons fresh lemon zest
- 2 teaspoons fresh lemon juice
- 2 teaspoons minced fresh chives
- 1/8 teaspoon fresh ground black pepper
Instructions
How to make Croistini:
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- Using a serrated bread knife in a sawing motion, cut 21 (1⁄4-inch) crosswise slices from baguette.
- Place bread slices on prepared baking sheet. Using a pastry brush, brush top side of bread slices lightly with olive oil.
- Bake until crisp, 7 to 10 minutes.
- Let crostini cool completely, store in an airtight container, and use the same day.
Crabmeat Mixture:
- In a medium bowl, stir together crabmeat, 1⁄4 cup panko crumbs, egg, roasted red pepper, green onion, mayonnaise, lemon juice, salt, and pepper, stirring well.
- Using a levered 2-teaspoon scoop, drop portions of crab mixture into remaining 3⁄4 cup bread crumbs, pressing crumbs onto crab cakes to cover completely.
- Place breaded crab cakes in an airtight container and refrigerate for at least 30 minutes and up to 3 hours.
- In a large sauté pan, heat vegetable oil or avocado oil over medium-high heat. Fry crab cakes until golden brown, 2 to 3 minutes per side.
- Drain on paper towels.
To assemble crostini:
- Spread rémoulade onto each crostini.
- Top each with a crab cake and a small dollop of rémoulade.
- Top each with a chive piece placed diagonally and a red pepper heart, pressing down lightly to adhere to crab cake with rémoulade.
- Serve immediately.
Lemon-Chive Rémoulade Instructions:
- In a small bowl, stir together mayonnaise, lemon zest, lemon juice, chives, and pepper. Cover, refrigerate, and use within a day. (Makes 1/2 cup)
Notes
Source: https://teatimemagazine.com/crab-cake-crostini-2/
