| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 24 tapas |
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup fresh parsley leaves
- 3 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 2 lemons, juice of
- Zest of 1 lemon
- 1 avocado, halved, pitted and peeled
- 1 baguette, sliced on the bias 1/4-inch thick
- Extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 pound Dungeness crabmeat, picked for shells (jumbo lump can be substituted)
- Smoked paprika, for finishing
- Sea salt, for finishing
Instructions
- For the dressing: Put the mayonnaise, sour cream, parsley, chives, tarragon, lemon juice, lemon zest and avocado in a food processor and process until smooth.
- For the crostini: Preheat the oven to 375 degrees F. Spread out the baguette slices in one layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake until lightly golden, 8 to 10 minutes.
- Spread the baguette slices generously with dressing, then top with crabmeat. Sprinkle with smoked paprika and sea salt.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 94 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 21 mg |
| Sodium | 198 mg |
Reviews
Simple & good!