The lightly dressed crab shines in this pretty appetizer, which is finished with a tangle of mixed greens and small local or cherry tomatoes. 

You'll have leftover vinaigrette, which can be used to dress any fresh greens. This dish is adapted from a recipe by Mark Salter, chef-owner of the Robert Morris Inn in Oxford, Md. 

CRAB CROSTINI  

WITH MAPLE-MUSTARD VINAIGRETTE 

Makes 4 servings 

For the crab salad: 

1/4 cup mayonnaise 

1/2 teaspoon Old Bay seasoning 

2 teaspoons freshly squeezed lemon juice 

1/4 teaspoon Worcestershire sauce 

1/2 teaspoon powdered mustard, preferably Colman's 

8 ounces jumbo lump crabmeat, picked over to remove shells and cartilage 

11/2 tablespoons diced yellow bell pepper 

11/2 tablespoons thinly sliced scallions, white and light-green parts 

For the vinaigrette: 

1 tablespoon Dijon-style mustard 

4 tablespoons coarse-grain mustard 

2 teaspoons sherry vinegar 

1/4 cup maple syrup 

1/4 cup light olive oil 

For assembly 

1 mini baguette (about 8 inches) 

1 tablespoon olive oil 

Salt 

Freshly ground black pepper 

2 cups mesclun or spring mix 

3 large small local tomatoes or cherry tomatoes, cut in half