Green Goddess Crab Tapas

Recipe courtesy Kelsey Nixon
Show: Kelsey's Essentials Episode: My Trip to San Fran
TOTAL TIME: 35 min
Prep: 25 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 24 tapas
LEVEL: Easy

ingredients

DRESSING:
  • 2 tablespoons chopped fresh tarragon
  • 2 lemons, juice of
  • Zest of 1 lemon
  • 1 avocado, halved, pitted and peeled
CROSTINI:
  • 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
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Directions

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.

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