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Crostini with Lump Crab Salad and Extra Virgin Olive Oil

Name: Crostini with Lump Crab Salad and Extra Virgin Olive Oil
Cuisine: italian
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

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directions

1.
1. Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
2.
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.
3. Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.

Recipes sourced from Epicurious.com.

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