Creamy Crab Cocktail Salad on Garlic-Rubbed Crostini

Yield: 20 servings (serving size: 2 crostini)
Source: Cooking Light Magazine, November 2005
CL Comments: This flavorful hors d'oeuvre is sure to please your guests. If you make this dish ahead of time, top the crostini with salad just before serving to keep the bread from becoming soggy. Common condiments provide flavor boosts in this dish.
Amy's Comments: I thought the onions would be overwhelming, but they weren't. This was not a knock-your-socks off good, but it was tasty on toast or triscuits. I'm still looking forward to the leftovers!


40 (1/2-inch-thick) slices diagonally cut French bread baguette (about 10 ounces)
2 garlic cloves, halved
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 pound lump crabmeat, drained and shell pieces removed
1 tablespoon chopped fresh parsley
5 tablespoons low-fat mayonnaise
3 tablespoons reduced-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tabasco)


  1. Preheat oven to 400°.
  2. Place bread slices on a large baking sheet. Bake at 400° for 10 minutes or until crisp. Cool slightly. Lightly rub 1 side of each bread slice with cut sides of garlic. Discard garlic.
  3. Combine onion, celery, bell pepper, and crab in a bowl. Combine parsley and remaining ingredients. Spoon over crab mixture, and toss gently. Top each bread slice with 1 tablespoon of crab mixture.


Healthy Units: 2 per serving
CALORIES 74 (18% from fat); FAT 1.5g (sat 0.5g,mono 0.5g,poly 0.5g); PROTEIN 5.8g; CHOLESTEROL 15mg; CALCIUM 33mg; SODIUM 246mg; FIBER 0.5g; IRON 0.6mg; CARBOHYDRATE 9.4g

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