Recipe courtesy of Robert Irvine
Print
Seafood Spheres on Crostini
Total:
25 min
Active:
20 min
Yield:
8 servings of 2 appetizers each
Level:
Easy
Total:
25 min
Active:
20 min
Yield:
8 servings of 2 appetizers each
Level:
Easy

Ingredients

  • 2 tablespoons finely diced celery
  • 1 tablespoon freshly chopped flat-leaf parsley
  • 2 teaspoons freshly chopped thyme leaves
  • 1 lemon, zest, finely grated
  • 1/2 cup mayonnaise
  • 1/4 pound smoked salmon, chopped fine
  • 1/4 pound cooked lobster meat
  • 1/4 pound cooked crabmeat, picked through to remove remnants of shells
  • Salt and freshly ground black pepper
  • 1/2 loaf French bread, sliced into 16 (1/2-inch) slices and lightly toasted
  • 16 small parsley sprigs, for garnish

Directions

Preheat oven to 375 degrees F. 

Combine celery, parsley, thyme, lemon zest and mayonnaise in a bowl. Then fold the salmon, lobster, and crabmeat into the mixture so that it's just combined and the crab is not broken or mashed. Season with salt and pepper, as needed. Arrange bread on a baking sheet. Using a melon baller, or small scoop, spoon seafood mixture onto bread and bake briefly in oven until seafood balls are lightly browned. Garnish with parsley.

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