Green Goddess Crab Tapas
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup parsley leaves, fresh
- 3 tablespoons chives, fresh, chopped
- 2 tablespoons tarragon, fresh, chopped
- 2 lemons, juice of
- 1 lemon
- 1 avocado, peeled, halved, pitted and
- 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
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.For the crostini: Preheat the oven to 375 degrees F.
Spread out the baguette slices in one layer on a baking sheet.
Drizzle with olive oil and season with salt and pepper.
Bake until lightly golden, 8 to 10 minutes.
Spread the baguette slices generously with dressing, then top with crabmeat.
Sprinkle with smoked paprika and sea salt.