Preheat oven to 400 degrees. Line a baking sheet with foil; set aside.
This twist on the classic appetizer utilizes crab instead of shrimp as the toast topper. The result is a satisfying party nibble.
Servings and Ingredients
|½||(14 ounce) Hy-Vee Bakery ciabatta bread|
|¼ c.||Hy-Vee butter, melted|
|1||(8 ounce) package Hy-Vee cream cheese, softened|
|1 tsp.||lemon juice|
|1||(6 ounce) package lump crab meat|
|¼ c.||red bell pepper, finely chopped|
|¼ c.||green onions, sliced|
|Hy-Vee salt, to taste|
|Hy-Vee cayenne pepper, to taste|
Things To Grab
- Large baking sheet
- Aluminum foil
- Serrated knife
- Silicone pastry brush
- Medium bowl
- Potato masher
Turn ciabatta onto its side. Using a serrated knife, cut lengthwise into five ½-inch-thick slices. Brush 1 side of each slice with butter.
In a bowl, mash cream cheese, egg yolks and lemon juice with a fork until smooth. Stir in crab, bell pepper and green onions. Season with salt and cayenne pepper to taste.
Spread enough crab mixture on buttered bread to form a ¼-inch-thick layer. Place on prepared baking sheet. Bake for 20 minutes or until puffed and golden. Let stand for 5 minutes. To serve, cut each slice into wedges.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 45mg
- Sodium: 130mg
- Total Carbohydrates: 6g
- Protein: 3g