Skip to main content

Hot Garlic Crab Crostini


Crostini, plural of crostino ~ “little crusts” in Italian ~ sounds fancier than they really are.  They’re actually just baguette slices that have been brushed with oil; then, most likely, sprinkled with salt and pepper, and baked until golden brown. 



The crispy crunch makes them irresistible to eat on their own; but resist the urge, as they’re the perfect bread slice for this creamy hot crabmeat topping that’s laden with cheese, chives, pimentos and garlic!

Crab crostini are tasty small-bites to prepare for game day, a cocktail party, lunch or a tasty snack. To make preparation really easy, bake the crostini, mix the topping and refrigerate, beforehand, and simply assemble and bake just before serving.




I bet your crowd would adore these little bites as they taste pretty special!






Hot Garlic Crab Crostini

Ingredients:

1 French baguette, cut into ½” slices (24 slices)
¼ cup olive oil
¼ cup butter
3 garlic cloves, minced
1 can (6-ounces) crabmeat, well drained and flaked
1 jar (2-ounces) diced pimentos, well drained
2 ounces Swiss chesse, shredded (1/2 cup)
½ cup grated Parmesan cheese
¼ cup chive and onion cream cheese spread
¼ teaspoon red pepper sauce
1 tablespoon fresh chives

Method:

Preheat oven to 400 degrees.
In a small saucepan, combine olive oil, butter and garlic.
Set over medium heat, and cook until butter is melted and mixture bubbles; remove from heat.
Dip the bread slices into the garlic mixture, turning to coat both sides.
Place on baking sheet and bake until very crisp and very light brown, about 5 minutes; turning over once during baking, if underside is not browning.
Meanwhile, mix remaining ingredients except chives in medium bowl.
Spread 1 heaping tablespoonful crabmeat mixture on each bread slice.
Bake about 5 minutes or until filling is hot and cheese is melted.
Sprinkle with chives.


Ummm, mmm ~ lip-smacking deliciousness!


Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 






Comments

  1. Que buena receta,me encanta.

    Saludos

    ReplyDelete
  2. Oh my carb and dairy cravings are making it hard not to drool looking at these. What a tasty appetizer!

    ReplyDelete
  3. Pam,
    I love your Hot Crab Crostini. I'm always looking for a new appetizer recipe, and this one looks amazing. Pinning this one!

    ReplyDelete
  4. jose manuel, gracias! Y que facil!

    DA, I fully understand as I have the same cravings!

    Becky, thanks! They're easy to make and are a crowd pleaser too!

    ReplyDelete
  5. YUM!! Thanks...that will be a keeper.

    ReplyDelete
  6. A definite for game day!! Super yummy and will be a crowd pleaser..
    Shug

    ReplyDelete
  7. This is a perfect appetizer to impress your friends with at all the holiday parties that are just around the corner.

    ReplyDelete
  8. Que buena receta, a mi marido le encantan, pero nunca las hice con cangrejo.Una delicia!!!

    ReplyDelete
  9. WS, thanks and have a good weekend!

    Shug, it is perfect for game day!

    Glenda, thanks! I will be making it then for sure.

    Linda, yes! I'm thinking about the holidays already.

    Sylvia, gracias! Espero que tomen esto y su marido le gusta.

    ReplyDelete
  10. This looks delicious! I could eat this happily for my breakfast, lunch and dinner! Yum!

    ReplyDelete
  11. I love crostini of all kinds! Definitely need to try these!

    ReplyDelete
  12. Lip smacking is right. I have a little bit of Dungeness crab in the fridge and this is the perfect way to use it. Love the addition of pimento.

    ReplyDelete
  13. Hi Pam,
    What a fantastic and delicious crostini. I love crab and this combination is superb!
    Cheers,
    Lia.

    ReplyDelete
  14. The perfect bite size snack!!!

    ReplyDelete
  15. Thanks so much, to all of you!

    ReplyDelete
  16. Those are great for the up coming holiday parties. nice one, Pam.

    ReplyDelete
  17. I still don't get it. What's the difference between crostini & bruschetta? They look the same to me. haha....
    Kristy

    ReplyDelete
  18. Oh, how yummy, Pam! I'm looking for nibbles for my book club next week...and these are definitely top contenders :)

    ReplyDelete

Post a Comment

________________________________

The only way to keep your health is to eat what you don’t want, drink what you don’t like, and do what you’d rather not.
~ Mark Twain
_____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews