Crab, Chili and Mint Crostini

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  • 12 slices of Pullman or sourdough bread (baguette slices would be fine)
  • 8 ounces cooked jumbo lump crabmeat
  • 3 tablespoons aioli or mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh mint, finely chopped
  • Fresno chile or red jalapeño, stemmed, seeded, and minced
  • Kosher salt and freshly ground black pepper
  • Thinly sliced fresh mint


Preparation

  • Grill bread slices.
  • Gently combine crabmeat in a bowl with aioli or mayonnaise, lime juice, finely chopped fresh mint, and Fresno chile or red jalapeño. Season with kosher salt and freshly ground black pepper.
  • Spoon about 1 tablespoon crab mixture onto each toast and garnish with thinly sliced fresh mint.

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