Crostini with Lump Crab Salad and Extra Virgin Olive Oil

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

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.