Crab, Chile & Mint Crostini

From the kitchen of Carly

Sweet lump crab spiked with lime and fresh mint meets crispy grilled bread and a whisper of heat from Fresno chile. This is summer on a crostini, light enough for lunch yet elegant enough to pass around at a party.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 112 slices bread Pullman or sourdough
  • 18 ounces cooked jumbo lump crabmeat
  • 13 tablespoons aioli or mayonnaise
  • 12 tablespoons fresh lime juice
  • 11 tablepsoon fresh mint, finely chopped
  • 1Fresno chile or red jalapeño, stemmed, seeded, and minced
  • 1Kosher salt and freshly ground black pepper
  • 1Thinly sliced fresh mint
  • 1for garnish

Instructions

  1. Grill 12 slices bread.

  2. Gently combine crabmeat in a bowl with aioli or mayonnaise, lime juice, finely chopped fresh mint, and Fresno chile or red jalape&nitlde;o. Season with kosher salt and freshly ground black pepper.

  3. Spoon about 1 tablespoon crab mixture onto each toast and garnish with thinly sliced fresh mint.