These Chili & Garlic Crab Crostini are sure to be a hit at your holiday gatherings. The sweetness of the lump blue crab flesh and the spiciness of the sambal chile, ginger, and garlic cream cheese are the key ingredients in this delicious appetizer. All of your guests will go crazy over this appetizer, which can be served either hot or cold (instructions for both are included).
To the Big Blue!
Although blue crabs may be found throughout a wide swath of the Mid-Atlantic and Gulf of Mexico, the ones from the Chesapeake Bay are the most prized (and most important) to the region’s economy. The value of these crabs is proportional to their size, which may reach 10 inches.
The largest, known as Jumbos, are 6 inches or more in length, while the second-smallest, known as a “#1,” measure between 5 and 5.5 inches. The length of their shells is a good indicator of their size (not a combination of legs and shell). The body meat of these small gastronomic giants is highly prized due to their desirable taste profile of sweet salinity.
Crab connoisseurs refer to the area between the crab’s huge muscles and its fin-like swimming legs as “the body” since here is where the crab’s jumbo lump flesh is found. It’s the sweetest, most tender, and most sought-after section of the crab. Smaller chunks of giant lump and flesh from the body are what make up lump crab meat. Lump crab flesh, like giant lump, is incredibly tasty, soft, delicate, sweet, and buttery.
Crab Crostini with Chili and Garlic
- Two loaves of Italian bread for every loaf of French bread
- 1/4 mug of olive oil
- 8 ounces of softened cream cheese
- A half-cup of mayonnaise
- 2 sliced scallions, plus some for decoration
- 2 tsp. of toasted sesame oil
- 1/4 cup hoisin sauce
- Rice Vinegar, 1 Tablespoon
- 2 tablespoons of sambal paste, plus more for decoration
- A single peeled garlic clove
- 2 tablespoons of grated fresh ginger
- Lump Crab Meat from Cameron’s, 1 pound, drained
- Turn the oven on at 375 degrees Fahrenheit, and use aluminum foil to line two big baking sheets. Olive oil the bread and lay it out on the baking pan. Toast the crostini in the oven for 5-10 minutes, or until they reach the desired color and crispness. Take out of the oven and put on a plate.
- In a food processor, mix the cream cheese, mayonnaise, scallions, sesame oil, soy sauce, vinegar, sambal, garlic, and ginger until smooth. Add the crab meat and stir gently before transferring to a large bowl.
- Heated Preparation: Spread the crab mixture over the crostini using a spoon, using around two to three teaspoons each serving. Heat for 5-6 minutes, or until the crab topping is bubbling and starting to brown, in a preheated oven. Take them out of the oven and top them with some chopped scallions and a dab of sambal (optional).
- For a cold appetizer, spread the crab mixture over the crostini with a spoon, using around two to three teaspoons per crostini. Sprinkle the crostini with chopped scallions and top with a dab of sambal (optional).
Blue Crabs from Maryland: Order Them Here!
In addition to many other delectable seafood items, our online store has crab cakes, entire blue crabs, and lump crab meat. The Maryland crab meat sold by Cameron’s comes directly from the Chesapeake Bay and is delivered to your home. Chesapeake Bay Blue Crabs provide the finest crab flesh in the world.
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