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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
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 21 servings
Author Tanya

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/