Green Goddess Crab Tapas

Name: Green Goddess Crab Tapas
Ingredients: 1/4 cup mayonnaise; 1/4 cup sour cream; 1/2 cup fresh parsley leaves; 3 tablespoons chopped fresh chives; 2 tablespoons chopped fresh tarragon; 2 lemons, juice of; Zest of 1 lemon; 1 avocado, halved, pitted and peeled; 1 baguette, sliced on the bias 1/4-inch thick; Extra-virgin olive oil, for drizzling; Kosher salt and freshly ground black pepper; 1 pound Dungeness crabmeat, picked for shells (jumbo lump can be substituted); Smoked paprika, for finishing; Sea salt, for finishing

14 ingredients

6 steps

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup fresh parsley leaves
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
2 lemons, juice of
Zest of 1 lemon
1 avocado, halved, pitted and peeled
1 baguette, sliced on the bias 1/4-inch thick
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound Dungeness crabmeat, picked for shells (jumbo lump can be substituted)
Smoked paprika, for finishing
Sea salt, for finishing

Directions

1

For the dressing: Put the mayonnaise, sour cream, parsley, chives, tarragon, lemon juice, lemon zest and avocado in a food processor and process until smooth.
2

For the crostini: Preheat the oven to 375 degrees F. Spread out the baguette slices in one layer on a baking sheet.
3

Drizzle with olive oil and season with salt and pepper.
4

Bake until lightly golden, 8 to 10 minutes.
5

Spread the baguette slices generously with dressing, then top with crabmeat.
6

Sprinkle with smoked paprika and sea salt.