Recipe by Sandra Regan
You can find Sandra and her company Poppy Girl Patisserie on Facebook and Instagram
Easy, delicious crab appetizer recipe! Creamy crab and artichoke topping on toasted baguette slices.
Serve warm or cold for an instant favorite with friends, gatherings, or party appetizer!
Prep Time: 20 minutes Cook Time: 3 minutes Total Time: 25 minutes
*Add extra time for picking the meat from your Little Dory Dungeness Crab before beginning the recipe*
Ingredients
4 oz. Little Dory Seafood Co. Cooked Dungeness Crab Meat
1 (10 oz) Whole-Wheat or GF Baguette cut into 24 (1/4-inch-thick) slices
(The baguettes in this recipe are from Poppy Girl Patisserie of Irish Beach)
½ cup plain nonfat Greek yogurt
3 tablespoons finely chopped green onion scallions
1 teaspoon fresh lemon zest (1 small lemon will be plenty for both the zest and juice)
1 tablespoon fresh lemon juice (1 small lemon will be plenty for both the zest and juice) ¼ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
2 ounces shallot & chive Boursin cheese spread
About 1/2 cup (gruyere, fontina or gouda would be great too!)
1 ounce Parmesan cheese finely grated
About 1/4 cup 1 (14-ounce) artichoke hearts drained, patted dry, and roughly chopped
Preparation
Turn on the oven to broil on high. Slice a baguette into 1/4-inch slices (you should have about 24 total). Arrange in a single layer on a baking sheet. In a bowl, stir together the Greek yogurt, 2 tablespoons scallions, lemon zest, lemon juice, garlic powder, salt, pepper, and cayenne. Stir in the Boursin cheese and Parmesan, then gently fold in the artichokes and Little Dory Seafood Co. fresh picked crab. Taste and adjust seasoning as desired. Spoon 1 heaping tablespoon of the artichoke-crab mixture onto each baguette slice. Place the slices of bread on the baking sheet. Broil until the cheese begins to appear toasty on the edges, about 4-5 minutes. Watch carefully so that the toasts do not burn. Sprinkle with remaining 1 tablespoon fresh scallions. Serve warm or at room temperature. Enjoy!
