Arctic Circle Crab Crostini (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Ingredients:
3 stalks fennel, shaved with a mandoline |
1 large white onion, diced |
1 tablespoon sugar |
1/2 cup apricot marmalade |
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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