Chef Tom Fraker
Tropical Crab Crostini
Category
Appetizer
Servings
35-40 pieces
Prep Time
15 minutes
Cook Time
10 minutes
Author:
Chef Tom Fraker
Great for parties and backyard BBQ!
Ingredients
-
1 French Baguette, sliced into 1/4-inch rounds
-
Extra virgin olive oil, as needed
-
Sea salt and freshly ground pepper, to taste
-
1 pound lump crab meat
-
1 Serrano Pepper, minced
-
1 Red Fresno Pepper, minced
-
2 Melissa’s mini cucumbers, diced small
-
4 pieces Melissa’s fresh Jackfruit pods, minced
-
1 splash seasoned rice vinegar
-
1 jar mango jelly, about 8-9 ounces
Directions
Preheat the oven to 350ºF.
Drizzle the bread with the olive oil and season with salt and pepper. Place bread on a baking sheet and bake in the oven until toasted, about 10 minutes.
In a bowl, combine the crab and the next 5 ingredients.
To assemble, spread some of the jelly on a baguette slice and top with some of the crab mixture.
Repeat for the remaining baguette slices.
Recipe Note
Pressed for time?
- Toast the crostini as much as one day ahead and keep in an airtight container. Reheat just before serving
- Up to one day ahead, combine all but cucumbers for crab mixture; cover and refrigerate overnight. Fold cucumbers into the crab mix just before topping crostini.
Filed in:
Appetizers,
Backyard BBQ,
Baguette,
Bridal Shower,
Crab,
Crab Crostini,
Crab Meat,
Crostini,
Jackfruit Pods,
Lump Crab Meat,
Mango Jelly,
Mini Cucumber,
Mini Cucumbers,
Pescatarian,
Red Fresno Pepper,
Seasoned Rice Vinegar,
Serrano Pepper,
Tea Brunch,
Tropical Crab Crostini,
Tropical Crostini
