Crostini with Spiced Crab and Shrimp Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 40
- 1/2 teaspoon cayenne pepper
- 2/3 cup mayonnaise
- lemon wedges
- 1/2 cup bottled clam juice
- 4 teaspoons fresh lemon juice
- 1 teaspoon hungarian sweet paprika
- 2 garlic cloves, finely chopped
- Carbohydrate 156 g(52%)
- Cholesterol 16 mg(5%)
- Fat 12 g(19%)
- Fiber 7 g(27%)
- Protein 35 g(69%)
- Saturated Fat 2 g(12%)
- Sodium 1920 mg(80%)
- Calories 871
Preparation Bring clam juice to simmer in large skillet over medium heat. Add shrimp; cover and simmer until opaque, turning once, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp. Place shrimp in small bowl. Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes. Cool. Mix onions and next 5 ingredients in large bowl to blend. Stir in shrimp, cooking liquid and crabmeat. Season with salt and pepper. Cover and chill. Preheat oven to 375°F. Lightly brush oil over both sides of each bread slice. Arrange bread on baking sheet in single layer. Bake until bread is crisp and golden, about 4 minutes per side. Cool. (Seafood salad and toasts can be made 1 day ahead. Keep seafood salad chilled. Store toasts airtight at room temperature.) Spread seafood salad evenly over toasts. Arrange on serving dish. Garnish with lemon wedges and serve.
Preparation Bring clam juice to simmer in large skillet over medium heat. Add shrimp; cover and simmer until opaque, turning once, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp. Place shrimp in small bowl. Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes. Cool. Mix onions and next 5 ingredients in large bowl to blend. Stir in shrimp, cooking liquid and crabmeat. Season with salt and pepper. Cover and chill. Preheat oven to 375°F. Lightly brush oil over both sides of each bread slice. Arrange bread on baking sheet in single layer. Bake until bread is crisp and golden, about 4 minutes per side. Cool. (Seafood salad and toasts can be made 1 day ahead. Keep seafood salad chilled. Store toasts airtight at room temperature.) Spread seafood salad evenly over toasts. Arrange on serving dish. Garnish with lemon wedges and serve.
