Yanked "Crab-Apple' Crostini
Crostini is a fanciful word for any “baguette” slices that are usually brushed with oil and sprinkled with salt and pepper. They are then broiled until crisp. I have opted to Yank this recipe and use a New England flavor on top of this crostini. The crispness works superbly with all the other textures. Use your imagination when working with this recipe. Try other soft, white cheeses and your own, favorite seafood topping, or even roasted vegetables that have been roughly diced. The sky is the limit.
For 12 Serving(s)
- 12 thin slices baguette bread
- 4 ounce(s) Neufchatel or cream cheese
- 1/2 cup(s) apple jelly
- 1 lb(s) cooked imitation crabmeat, squeezed dry
- 1 tablespoon(s) Old Bay Seasoning, use less for less spice
- 1/2 cup(s) mayonnaise or salad dressing
- 1/4 teaspoon(s) celery seed
- 1/4 cup(s) minced cucumber
- 1 peeled cucumber, sliced thin
- Salt and black pepper to taste
- Parmesan cheese, if desired
Yanked "Crab-Apple' Crostini Directions
- Spread baguette slices in a baking pan, letting dry for an hour. in the meantime, beat together the Neufchatel cheese and apple jelly until smooth. Preheat oven to 400-degrees F. Thinly spread over each slice of crostini(bread). In a bowl, fold together crabmeat, old Bay Seasoning, mayonnaise, celery seed and minced cucumber. Season to taste with salt and black pepper. Evenly distribute the crabmeat mixture in mounds onto each prepared crostini. Top with sliced cucumbers and a dash of Parmesan cheese. Bake 5 minutes to barely heat through. Remove and serve.