Crab Crostini Recipe

Slice and prepare

Preheat oven to 400°F (200°C). Using a serrated knife, slice the ciabatta loaf into 12–16 diagonal slices about 1/2 inch thick. Arrange in a single layer on a baking sheet.

Brush and season

In a small bowl combine 3 tbs extra-virgin olive oil, softened butter, sea salt, and 1/2 tsp freshly ground black pepper. Brush the mixture on both sides of each ciabatta slice. Alternatively, brush one side and toast then rub with the cut garlic halves after toasting for extra garlic flavor.

Toast

Toast the slices in the preheated oven for 8–10 minutes, flipping once, until golden and crisp at the edges. Remove from oven and, if not already rubbed with garlic, immediately rub each warm slice with the cut garlic halves. Let cool slightly on a rack.

Make the sauce

In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp prepared horseradish, 1 tbs ketchup, 1/2 tsp Worcestershire sauce, 1 tsp fresh lemon juice, 2 dashes hot sauce, 1/2 tsp paprika, 1/4 tsp salt and 1/4 tsp freshly ground black pepper until smooth and homogenous. Taste and adjust heat/salt/lemon as desired. Cover and refrigerate until assembly.

Prepare crab

Place 12 oz jumbo lump crab meat in a bowl and gently pick through to remove any remaining shell or cartilage. Keep lumps as intact as possible for texture.

Combine topping

Gently fold in the finely minced shallot, 1 tbs fresh lemon juice, 2 tbs chopped chives, 1 tbs chopped parsley, 1 tsp chopped capers, 1 tsp extra-virgin olive oil, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Mix lightly so crab lumps remain whole. Taste and adjust seasoning; you may add up to 1/2 tbs more lemon if desired.

Option (warm topping)

If you prefer a slightly warmed topping, heat 1 tsp olive oil in a small skillet over medium heat, add the minced shallot and sauté 30–45 seconds until softened but not browned, remove from heat, cool for 1 minute, then toss with crab and remaining ingredients. Do not cook the crab—only briefly warm the shallot.

Remove Imperial sauce from refrigerator and taste one last time. On each toasted ciabatta slice spread a thin layer (about 1/2 to 1 tsp) of Imperial sauce—this both flavors and helps hold the crab in place.

Gently mound or place 1 heaping tablespoon (about 20–25 g) of the crab mixture on top of the sauced crostini. For presentation, place a few intact chunks of lump crab on top rather than finely mixing them all together.

Garnish each crostini with a sprinkle of chopped chives or a small sprig of microgreens and a light dusting of paprika if desired. Arrange on a platter and serve with lemon wedges alongside for squeezing.

Serve immediately so crostini remain crisp. If preparing slightly ahead, keep toasted bread in a single layer wrapped in a kitchen towel at room temperature and hold crab mixture chilled until 5 minutes before serving.