Shrimp and Crab Crostini
This can be made ahead of time for those special parties.
Serves: 32
- 32 baguettes slices, 1/4 inch thick
- Extra Virgin Olive Oil cooking spray
- 8 oz. Cooked shrimp , salad shrimp or crab meat or a
combination of both, chopped coarsely)
- 1 large red bell pepper, very finely diced
- 3 tablespoons fat free or low fat mayonnaise
- 2 tablespoons fresh Italian parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh grated Parmesan cheese
- 4 to 5 drops Tabasco Sauce
- salt to taste
Toast the baguette slices:
Light spray a nonstick skillet and heat over medium high heat. Grill each side of baguettes until golden brown, 1 to 2 minutes. Remove from heat, place on paper towels. The bread can be toasted ahead of time and stored in an airtight container at room temperature and used anytime.
In bowl, combine 8 oz. seafood, red bell pepper, low fat mayonnaise, parsley, chives, lime juice, Dijon mustard, Parmesan and Tabasco, blend well. Add salt to taste. Spread mixture on each slice of toasted baguette. Garnish with parsley leaf and serve.
