0 hour 20 mins
0 hours 15 mins
0 hrs 35 mins
4 oz. lump crabmeat picked over to remove shells
4 oz. cream cheese at room temperature (or tub cream cheese which is whipped and softened)
½ Tsp. salt
¼ Tsp. ground black pepper
1 Tsp. Sriracha
1 Tsp. Chinese hot mustard
3 Tbsp. sliced scallions (about 2 scallions)
18 slices of toasted baguette
1 Garlic clove cut in half
2 Tbsp. grated Parmesan cheese
1 Tbsp. chives chopped
1. Turn on broiler in over. Slice a baguette into 18 thin, appetizer size. Place bread on a baking sheet and lightly toast on both sides. Rub both sides of the warm toast with a clove of garlic that has been cut in half.
2. Mix the crab, cream cheese, salt, pepper, sriracha and Chinese mustard in a bowl and stir in the sliced scallions. (Note, if you like a smoother topping, you can mix this in a food processor but I like the chunks of crabmeat).
3. Spoon a tablespoon of the mixture on each toast. Top with Parmesan cheese. Broil for a couple of minutes until cheese is browned. (Watch carefully as it can burn quickly)
4. Plate and top with chopped chives.