- 8 oz lump crab meat
- 2 red bell peppers
- 2 tbsp olive oil
- salt to taste
- pepper to taste
- Zest of one lemon
- Juice of one lemon
- 2 scallions, diced
- 1/4 cup of cilantro, chopped
- 1/4 cup of olive oil
- Baguette, cut into 1/4 slices
- 5 cloves of garlic, minced and mashed into a paste
- 1 stick of unsalted butter, room temperature
Begin by roasting your peppers. Remove the core, seeds and lining. Rub both of them with olive oil and season with salt and pepper. Place in a 45o degree oven for about 20 minutes or until the flesh is dark and almost burnt looking. Remove, let cool, then remove the outer skin, and chop.
During the roasting period, make your butter. Add the butter to a small bowl, season with a bit of salt and pepper. Finely mince your garlic, then add a bit of course salt to the top of it. Take the edge of your knife and begin to work it on an angle, mashing the garlic. Continue until you have a garlic paste. Add this to the butter, and mix well. Set it aside.
Next, get another bowl ready and add in the chopped, roasted bell pepper, quarter cup of olive oil, the zest and juice of the lemon, the cilantro, and the lump crab meat. Mix well.
Take your bread slices and generously spread the garlic butter onto the top of them. Place in a 425 degree oven for a few minutes. Flip over, and continue to cook another few minutes. The goal with your crostini is to have a bit of texture, and pull, not a hard crouton, so be mindful when cooking them.
Once cooked, add a nice tablespoon of the crab mixture on to the top of each crostini.