Crostini with Lump Crab Salad and Extra Virgin Olive Oil Recipe

Crostini with Lump Crab Salad and Extra Virgin Olive Oil Recipe

  • 1 pound fresh lump crabmeat
  • 1/2 cup extra virgin olive oil, plus more for drizzling
  • 1 roasted red bell pepper, seeded and diced
  • 1 tablespoon minced fresh chives
  • 1 tablespoon torn fresh basil
  • Juice and grated zest of 1 lemon
  • Kosher salt and cracked black pepper
  • 8 to 12 slices Rick's Basic Crostini
  1. Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
  2. Add the 1/2 cup of olive oil, bell pepper, chives, basil, lemon juice and zest and mix well. Season to taste with salt and pepper.
  3. Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.
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