Recipe courtesy of Robert Irvine
Arctic Circle Crab Crostini
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
16 appetizers
Level:
Easy
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
16 appetizers
Level:
Easy
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
16 appetizers
Level:
Easy

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

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

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.

Garnish crab with marmalade and parsley.

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