crab and white bean crostini

By lromito

Ingredients

• 2 large lemons
• 1/4 cup plus 3 tablespoons extra-virgin olive oil plus more for brushing and drizzling
• 2 tablespoons finely chopped flat-leaf parsley
• 1 medium jalapeño chile, seeded and finely chopped
• Fine sea salt
• Freshly ground black pepper
• 1 pound jumbo lump crab meat, picked over for shells
• 2 baguettes
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1/3 garlic clove, peeled

Details

Servings 12
Adapted from lacucinaitalianamagazine.com

Preparation

Step 1

Heat oven to 350º with rack in middle.

Zest and juice 1 lemon; combine in a medium bowl. Add 1/4 cup oil, parsley, chile, 1/4 teaspoon salt and generous pinch pepper; whisk together to combine. Add crab; toss gently just to combine. Cover and chill in refrigerator at least 1 hour or up to 4 hours.

Slice baguettes on a long bias to form 12 (3/4-inch-thick) pieces. Lightly brush both sides of bread with oil and arrange on a baking sheet; sprinkle lightly with salt and pepper. Bake until lightly toasted, about 10 minutes. Let cool on pan on wire rack.

Meanwhile, squeeze 1 tablespoon plus 2 teaspoons juice from remaining lemon. In a blender, combine lemon juice, remaining 3 tablespoons oil, beans, garlic, 1/4 teaspoon salt, pinch pepper and 1/4 cup water; purée until smooth. Adjust seasoning to taste.

Spoon bean purée on crostini, then top with crab salad. Drizzle lightly with oil. Serve immediately. -