Crab and lemon bruschetta

By therman

Giada

Ingredients

• Toasts:
• 1 ciabatta loaf, cut into 12 (1/2-inch thick) slices
• 1/4 cup olive oil
• 1/4 teaspoon kosher salt
• 1 clove garlic, peeled and halved
• Crab:
• 8 ounces lump crabmeat
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 1/4 cup chopped fresh chives
• 1/4 teaspoon kosher salt
• Mayonnaise:
• 1/3 cup mayonnaise
• 3 tablespoons plain Greek yogurt
• 1 large lemon, zested
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic.

For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.

For the mayonnaise: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.

Divide the crabmeat evenly and place on top of the toasts. Dollop with about 1 teaspoon of the mayonnaise mixture and serve immediately.