Servings: 6 to 8
“I really love seafood as a starter, and these crostini are great to nibble on,” says chef Luke Thomas. Rich but also light-feeling, they make a perfect small bite before the big meal.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Wonderful! The second time I made them I did not toast the baguette but cut each slice in half so they were bite size. We liked them better that way.
These are A.M.A.Z.I.N.G. Made them for the holidays instead of crab rangoons and they were superb. Will definitely be one of my holiday traditions going forward.
Delicious! The best crab appetizer I have ever made. Prepped all the components earlier in the day & toasted the baguette slices and put together right before guests arrived. Pretty on a platter and everyone loved them. A keeper!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?