Crostini with Lump Crab Salad and Extra Virgin Olive Oil

Name: Crostini with Lump Crab Salad and Extra Virgin Olive Oil
Yield: 4 servings
Ingredients: 1 1 pound fresh lump crabmeat; 1 1/2 cup extra virgin olive oil, plus more for drizzling; 1 1 roasted red bell pepper, seeded and diced; 1 1 tablespoon minced fresh chives; 1 1 tablespoon torn fresh basil; 1 Juice and grated zest of 1 lemon; 1 Kosher salt and cracked black pepper; 1 "8 to 12 slices Ricks Basic Crostini"

From the kitchen of Carly

Briny lump crab meets bright lemon and roasted pepper on crispy crostini, held together with good olive oil and fresh herbs. This is seafood appetizer done right: simple, elegant, and ready in minutes.

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

Ingredients

4 servings

11 pound fresh lump crabmeat
11/2 cup extra virgin olive oil, plus more for drizzling
11 roasted red bell pepper, seeded and diced
11 tablespoon minced fresh chives
11 tablespoon torn fresh basil
1Juice and grated zest of 1 lemon
1Kosher salt and cracked black pepper
1"8 to 12 slices Ricks Basic Crostini"

Instructions

1. Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
2. Add the 1/2 cup of olive oil, bell pepper, chives, basil, lemon juice and zest and mix well. Season to taste with salt and pepper.
3. Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.