Shelly's Recipe

CRAB CROSTINI

Category: Bruschetta, Crostini and Canapes

1 lb fresh lump crabmeat
1/4 cup minced celery heart (including leaves)
2 green onions, minced
2 tbsp minced fresh chives
1 1/2 tsp grated lemon peel
3 tbsp mayonnaise
2 tbsp sour cream
2 tbsp fresh lemon juice
1 tbsp fresh lime juice
8 drops tobasco
1 (2 1/2 inch diameter) baguette, cut into 1/2 inch slices
1 cup shredded dry jack cheese

Shred crabmeat. Add celery, green onions, chives and lemon peel; toss. Add next 5 ingredients. Season with salt. Cover; chill at least 2 hours (can be made 1 day ahead; keep chilled).

Preheat oven to 350. Arrange baguette slices on rimmed baking sheet. Brush both sides of bread with olive oil. Bake until lightly browned, turning once, about 15 min. (Can be made 1 day ahead. Cool. Store in airtight container at room temperature. )

Preheat broiler. Arrange toasts on baking sheet. Spread 1 heaping tbsp crabmeat mixture onto each; sprinkle with cheese. Broil until cheese melts, about 2 min. Serve warm. Makes 30