Recipe courtesy of Robert Irvine

Arctic Circle Crab Crostini

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 16 appetizers
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Ingredients

Apricot Fennel Marmalade:

3 stalks fennel, shaved with a mandoline

1 large white onion, diced

1 tablespoon sugar

1/2 cup apricot marmalade

Crab crostini:

1 large red onion, diced fine

1 fresh lime, zest grated and juiced

1 teaspoon stone ground mustard

1 cup mayonnaise

1 pound cooked Dungeoness crabmeat, picked through to remove remnants of shells

Salt and freshly ground black pepper

1/2 loaf French bread, sliced on the diagonal into 16 (1/2-inch) slices and lightly toasted

16 small parsley sprigs, for garnish

Directions

  1. In a small saucepan, combine shaved fennel, onion, sugar and marmalade and cook for 10 minutes over medium-low heat. Set aside to cool to room temperature
  2. Preheat oven to 375 degrees F. Combine onion, lime zest and juice, mustard and mayonnaise in a bowl, and then fold 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.
  3. Garnish crab with marmalade and parsley.

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