Appetizers
Crab Artichoke Toasts
Description
The phrase “the more the merrier” has transformed from casual phrase to personal life calling. This time of year, I want to have people over all the time! Since you’re not allowed to enter my house without my attempting to feed you, fast yet classy appetizers like these Crab Artichoke Toasts are exactly the recipes I need. They feel special enough for the holidays BUT (and this is key), they are fast and easy, so I can pull them together on a whim. If you already know you’ll be hosting, these crab appetizers can be made in advance, so they are ideal for holiday party planning too.
Ingredients
- 1 (10-ounce) whole-wheat baguette cut into 24 (1/4-inch-thick) slices
- ½ cup plain nonfat Greek yogurt
- 3 tablespoons finely chopped fresh flat-leaf parsley divided
- 1 teaspoon fresh lemon zest (1 small lemon will be plenty for both the zest and juice)
- 1 tablespoon fresh lemon juice (1 small lemon will be plenty for both the zest and juice)
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 2 ounces gruyere cheese shredded, about 1/2 cup (fontina or gouda would be great too!)
- 1 ounce Parmesan cheese finely grated, about 1/4 cup
- 1 (14-ounce) can artichoke hearts drained, patted dry, and roughly chopped
- 1 (4-ounce) can lump crab meat drained
Directions
- Place the oven rack in the upper third of the oven. Turn on the broiler to high. Line a baking sheet with parchment paper.
- Cut the baguette into 1/4-inch slices (you should have about 24 total). Arrange in a single layer on the prepared baking sheet.
- In a large bowl, stir together the Greek yogurt, 2 tablespoons parsley, lemon zest, lemon juice, garlic powder, salt, pepper, and cayenne. Stir in the gruyere and Parmesan, then gently fold in the artichokes and crab. Taste and adjust seasoning as desired.
- Spoon 1 heaping tablespoon of the artichoke-crab mixture onto each baguette slice. Broil until the cheese begins to melt, about 3 minutes. Watch very carefully the entire time so that the toasts do not burn. Sprinkle with remaining 1 tablespoon fresh parsley. Serve warm or at room temperature.
