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Crab crostini with maple-mustard vinaigrette

 

Special to The Washington Post

 

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.

     

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