Crab Crostini with Lemon and Herbs

  • serves 16
Giada De Laurentiis
Giada De Laurentiis Giada Entertains

Crabmeat coated in a homemade mixture of herbs, creme fraiche and lemon zest is placed on crostini, perfect as an hors d'oeurve!

1 Rating
Directions for: Crab Crostini with Lemon and Herbs


3 Tbsp creme fraiche

2 Tbsp chopped basil

2 Tbsp chopped chives

2 Tbsp chopped tarragon

2 tsp extra-virgin olive oil

1 tsp lemon zest (1 lemon)

1 tsp lemon juice

¼ tsp kosher salt

1 cup lump crabmeat, picked through for shells

16 crostini


1. With a rubber spatula, mix together the creme fraiche, basil, chives, tarragon, olive oil, lemon zest, lemon juice and salt in a medium bowl. Add the crabmeat and gently fold it into the herb dressing until the crab is coated and the herbs are evenly distributed. Top each crostini with a tablespoon of the crab mixture.

Tips and Substitutions

The crab salad can be made up to 1 day ahead and stored, tightly covered, in the refrigerator. To make crostini, brush sixteen 1/4-inch-thick slices of baguette on both sides with 3 tablespoons olive oil and sprinkle with 1/2 teaspoon salt. Place on a rimmed baking sheet and bake in a 400ºF oven for 10 minutes, rotating halfway through.

See more: Herbs, Party Favourites, Seafood, Shellfish, Snack

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