Crab and Artichoke Crostini
Prep Time: 20 minutes
Cook Time: 6 minutes
Serves: makes 24-36 depending on size of crostini
3/4 to 1 cup of greek yogurt (I used Fage 2%)
1/2 to 3/4 cup, aged Gruyere, shredded
1/4 cup of grated Parmesan
12 ounces, marinated artichoke hearts, roughly chopped
1/4 teaspoon paprika and more for sprinkling on top
1/4 to 1/2 teaspoon of dried thyme
1 teaspoon of Worcestershire sauce
1 baguette, sliced
drizzle of olive oil
6 ounces of crabmeat, drained
1/2 to 1 teaspoon, garlic powder
1/2 cup to 1 cup, frozen spinach, chopped and drained (optional)
Salt and Pepper
Preheat oven to 450. Line a large baking sheet with parchment paper, set aside.
If using frozen chopped spinach, cook in boiling water for a few minutes and let drain and cool down, do not need to cook for entire instructions. Set aside.
Drain the crabmeat and squeeze on the lemon juice. Set aside.
In a medium sized bowl, add yogurt, artichokes, cheeses, paprika, Worcestershire, garlic, thyme and salt and pepper. mix together, then add the crab and fold everything together. Taste and adjust seasoning to your liking.
If using spinach add with crabmeat, if wanting to do both mixtures take half the crabmeat and put into another bowl and add spinach so you have 2 bowls of the mixture. One with spinach and one without.
Line the crostini’s on a prepared baking sheet, and drizzle with extra virgin olive oil. Cook crostini’s for 3 minutes, then pull out of oven.
Add a heavy spoonful of crabmeat to each crostini and cook for 3-5 minutes watching carefully.
Top with a sprinkle of paprika.
I like to get my crabmeat at TJ’s or a local fish market.