Description
Crisp toasted baguette slices topped with a creamy lemon crab mixture and tender asparagus tips, creating an elegant yet easy appetizer perfect for entertaining or brunch.
Ingredients
Scale
- 1 loaf baguette, sliced into 12 thin pieces
- 1 cup lump crab meat, picked over for shells
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 to 10 fresh asparagus spears, trimmed and cut into 2 inch pieces
- 1 tablespoon olive oil
- 1 tablespoon fresh chives, finely chopped
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a mixing bowl, combine cream cheese, mayonnaise, lemon juice, salt, and black pepper until smooth.
- Gently fold in the lump crab meat, being careful not to break it apart too much.
- Arrange baguette slices on a baking sheet and brush lightly with olive oil.
- Toast in the oven for 8 to 10 minutes until golden and crisp.
- Meanwhile, bring a small saucepan of water to a boil and blanch asparagus pieces for 2 minutes, then drain.
- Spread the crab mixture evenly over each toasted baguette slice.
- Top each toast with a few pieces of asparagus.
- Sprinkle with chopped fresh chives.
- Serve immediately while the toast is crisp and fresh.
Notes
- Toast the bread thoroughly to prevent sogginess.
- Assemble just before serving for the best texture.
- Prepare the crab mixture up to one day in advance and refrigerate in an airtight container.
- Add an extra squeeze of fresh lemon before serving for added brightness.
Nutrition
- Serving Size: 2 toasts
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
Keywords: crab toasts with asparagus, crab appetizer, seafood toast recipe, elegant brunch appetizer, easy crab crostini
