Crostini Crab Melt Appetizer For The Holidays by Rockin Robin

These Crostini crab melts can be made gluten free. The crunchy, creamy, savory flavor will hook you! Try them today!Visit my website: http://www.cooking-mexican-recipes.com

My Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.html

Connect with me on FACEBOOK yet? http://www.RobinInTheKitchen.com

TWITTER: https://twitter.com/#!/Robin_Rockin

Pinterest: http://www.pinterest.com/rockinrobin14/

Google+: http://tinyurl.com/mkeeqox

Instagram: http://instagram.com/RockinRobinCooks

These little appetizers are both easy and delicious. They are even healthier than some recipes because I sub out the may and use lofat yogurt.

My version is gluten free as I was lucky to find a delicious gluten free sourdough baquette from a bakery in Oakland Ca.

This appetizer is perfect for entertaining, whether it be Christmas, Thanksgiving, New Years Eve or any party you may be having. Heck you can make it just for your family for dinner.

I love how you can make up the crab mixture ahead of time and refrigerate it so the flavors can mingle and get chummy!

You can even toast up the bread slices ahead of time and then they will be ready to assemble when it's time to serve.

Crostini Crab Melt Appetizer Recipe (will serve 30 or more slices depending on how big your bread is).

Ingredients:
8 oz. of lump or dungeness crab
1/3 cup finely diced celery
1/3 cup finely diced green onion, about 4 use white and green parts
1/2 tsp. garlic salt
1 1/4 cup monterey jack cheese, grated
olive oil
5 oz. plain, vanilla or coconut lofat yogurt
1 Tbsp. fresh lemon juice
1 or 2 sourdough baguettes, sliced into 1/2 thick rounds.

Directions:
Place oven on broil. Put oven rack about 5 to 6 inches below heating element.

Lay all the sourdough slices on a baking sheet. Brush olive oil over each slice and place in the oven for 1 to 2 minutes or until the bread is toasted to a golden brown.

Turn the slices over and repeat with the olive oil and browning the second side 1 to 2 minutes. Let the bread cool on the pan while you prepare the crab mixture.

Place the crab, celery, onion, garlic salt, cheese, lemon juice, and yogurt in a medium sized bowl and stir to combine well.

Its best to chill this mixture in the refrigerator at least 1 hour before heating in the oven to serve.

When you are ready to serve, place about 1 to 2 Tbsp. of crab mixture on each slice of bread, mounding it up.

Broil in the oven 5 to 6 inches below the heating element until the crab turns a little brown then serve.

Thanks for watching and sharing!
Rockin Robin
P.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: http://youtu.be/gA0DejjEAvI

Music by Kevin MacLead http://incompetech.com/.
License terms:
http://creativecommons.org/licenses/by/3.0/
http://creativecommons.org/licenses/by/3.0/legalcode