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)
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).