Green Goddess Crab Tapas
Green Goddess Crab Tapas
- Level: Easy
- Yield: 24 tapas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 94
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 21
- Sodium
- 198
- Total: 35 min
- Active: 25 min
- Level: Easy
- Yield: 24 tapas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 94
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 21
- Sodium
- 198
- Total: 35 min
- Active: 25 min
Ingredients
Dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup fresh parsley leaves
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
2 lemons, juice of
Zest of 1 lemon
1 avocado, halved, pitted and peeled
Crostini:
1 baguette, sliced on the bias 1/4-inch thick
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound Dungeness crabmeat, picked for shells (jumbo lump can be substituted)
Smoked paprika, for finishing
Sea salt, for finishing
Directions
- For the dressing: Put the mayonnaise, sour cream, parsley, chives, tarragon, lemon juice, lemon zest and avocado in a food processor and process until smooth.
- For the crostini: Preheat the oven to 375 degrees F. Spread out the baguette slices in one layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake until lightly golden, 8 to 10 minutes.
- Spread the baguette slices generously with dressing, then top with crabmeat. Sprinkle with smoked paprika and sea salt.
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