Preheat oven to 400 degrees. Line a baking sheet with foil; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| ½ (14 ounce) Hy-Vee Bakery ciabatta bread | ||
| ¼ c. Hy-Vee butter, melted | ||
| 1 (8 ounce) package Hy-Vee cream cheese, softened | ||
| 2 egg yolks | ||
| 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
Directions
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.
Nutrition facts
Servings
100 Calories per serving
3 toasts
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 45mg
- Sodium: 130mg
- Total Carbohydrates: 6g
- Protein: 3g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 4%
0%
Iron 0%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Holiday 2016