Crab crostini with maple-mustard vinaigrette

Special to The Washington Post

October 3, 2012 10:07:43 AM

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

For the crab salad: Combine the mayonnaise, Old Bay, lemon juice, Worcestershire sauce, powdered mustard, crabmeat, bell pepper and scallions in a medium bowl; fold together carefully, trying not to break up the lumps of crab. Cover and refrigerate to chill slightly.

For the vinaigrette: Combine the mustards, vinegar and syrup in a medium bowl. Slowly add the light olive oil, whisking continuously until the dressing has emulsified. The yield is about 3/4 cup.

Preheat the oven to 375 degrees.

Cut 12 slices from the baguette that are a scant 1/2-inch thick. Brush or drizzle them with the oil, then season with salt and pepper to taste. Transfer to a baking sheet and bake for 10 minutes, until crisp. They may be slightly browned on the edges. Allow them to cool.

Toss the mesclun with about 1 tablespoon of the vinaigrette in a small bowl. Pile 1/2 cup of the dressed greens on each plate.

Spoon the crab salad onto the crostini; arrange 3 crostini on each plate, surrounding the salad. Add 3 tomato halves to each serving and season lightly with salt and pepper. Drizzle with a little of the vinaigrette and serve.

printer friendly version | back to top