Maryland Blue Crab Crostini
Makes 8 hors d’oeuvres. Recipe is by Amanda Freitag, of New York City.
2 tbls. Dijon mustard
1/4 cup lemon juice, fresh
1 tbl. mustard seeds, ground
3 tbls. extra-virgin olive oil
Kosher salt, to season
1 lb. jumbo lump crabmeat, cleaned
2 tbls. celery, brunoise (finely diced or shredded, then cooking slowly in butter)
1 bunch chives, small dice
2 brioche slices, cut into 11/2-inch rounds
3 ozs. butter
1 tbl. Old Bay Seasoning
Fresh chervil, to garnish
1. In a small bowl combine the Dijon mustard, lemon juice, mustard seed and olive oil and whisk until blended. Season with kosher salt to taste.
2. In another bowl, place the clean crab meat, celery and chopped chives. Add in the mustard vinaigrette and combine very gently with a spoon until all ingredients are incorporated without breaking up the crabmeat. Refrigerate until crostini are cooled.
3. Preheat the oven to 350 degrees. For crostini, punch out the brioche slices into circles with a cutter and place onto a sheet pan. Melt the butter with the Old Bay Seasoning. Brush the seasoned butter onto each circle and toast in the oven until just lightly golden. Remove and let cool.
4. Top each crostinni with the chilled crabmeat salad. Garnish with a sprig of chervil and serve.
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