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An herbed crab salad gets spooned onto toasted crostini in this easy app recipe from celebrity chef Cat Cora. 


  • ½ pound crabmeat
  • ½ cup Greek yogurt
  • 2 teaspoons minced fresh chives
  • 2 tablespoons chopped fresh dill
  • Zest of 1 lemon
  • ¼ cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • 12 toasted crostini
  • Caviar, for garnishing (optional)


Serves: 6 to 8


In a bowl, combine crabmeat, yogurt, chives, dill, lemon zest, olive oil, garlic and salt. Dollop the crab salad onto each crostini, then top each mound with caviar (optional).