Crab Crostini with Baby Shrimp

When developing my recipe for a full-sized crab sandwich, I realized that these elements—succulent crabmeat, tangy sour cream, and nutty Gruyere—are also perfectly suited to a bite-sized hors d’oeuvre. Taste for yourself!


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Serves 6
6 slices baguette-style bread, sliced thinly
1/2 pound Gruyere cheese, grated
1/2 cup sour cream
1 teaspoon Dijon mustard
1 tablespoon minced scallions
1 tablespoon fresh lemon juice
1 teaspoon Old Bay seasoning
8–10 dashes Tabasco sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat
1/4 pound baby shrimp


1. Grill the thinly sliced bread or place it under the broiler until toasted. Turn and toast the other side. Set aside.

2. Combine the half of the cheese, the sour cream, mustard, scallions, lemon juice, Old Bay seasoning, Tabasco sauce, salt, and pepper in a medium mixing bowl and mix thoroughly.

3. Check the crabmeat for any small pieces of shell and discard them.

4. Gently add the crab to the mixture. Don’t over mix; you want the lumps of crab to remain intact.

5. Cover the mixture with plastic wrap and refrigerate for several hours so that the flavors meld.

6. Remove the crab from the refrigerator and spoon it onto the toasts. Top each with a portion of the remaining cheese and a few baby shrimp.

6. Sprinkle a small amount of the cheese over the shrimp and place under the broiler for 2 to 3 minutes, until melted and bubbly.



Preparation Time: 
15 minutes plus several hours downtime.