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Cheesy Crab & Spinach Crostini

Inspired by Bobbi’s Kozy Kitchen

Cheesy Crab & Spinach Crostini ~ Sumptuous Spoonfuls #little #toasts #appetizer #recipe #seafood

This is a super easy, super elegant appetizer that you can put together in minutes … and you might even have (at least some of) the ingredients on hand in  your pantry or freezer.

I’ve been dying to try these little toasts ever since I saw Bobbi’s Kozy Kitchen post her shrimp crostini. I really meant to follow her recipe, but well, first off, I had no shrimp, so right from the start I was diverging from the original … and once I started, well, I just kept going … the little toasts were just CRYING for spinach, and a bit more cheese on top.

I still DO want to try Bobbi’s fabulous shrimp crostini, but in the meantime, I’ve been quite happy munching on these, sometimes for breakfast, sometimes for dinner (like tonight–they are just the thing to go with a glass of good white wine), sometimes for a little snack when I needed something quick. They make me smile when I eat them–and I think the spinach and Greek yogurt in there totally agree with my body because I also FEEL good when I eat them.

You can mix up the crab mixture ahead of time and have some lovely little appetizers ready in 15 minutes. How perfect is that?

Cheesy Crab & Spinach Crostini

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Depends on how big your toast is ...

Cheesy Crab & Spinach Crostini

Ingredients

    For the Cheesy Crab Topping:
  • 1 cup frozen, chopped spinach, thawed
  • 1 6-oz. can lump crab meat (or equivalent fresh)
  • 2 green onions, tops only, chopped
  • 1 Tablespoon snipped chives
  • 1 - 2 cloves garlic, peeled & chopped fine
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon Old Bay Seasoning
  • 1/4 cup plain nonfat Greek yogurt
  • 2 Tablespoons light mayonnaise
  • 2 Tablespoons sundried tomato, chopped fine
  • 1/3 cup shredded sharp cheddar cheese
  • 1/3 cup shredded Asiago cheese
  • For the toasts:
  • French baguette slices (or other bread, as you like)
  • Small slices of good cheese (I used Gouda, but Asiago, Cheddar, Swiss or Fontina are great too--you can skip the extra cheese if you like.)
  • Extra snipped chives, for garnish

Instructions

  1. Preheat the oven to 350 F. Thaw the spinach in a small bowl, then towel off the excess moisture with a clean towel, pressing down on the spinach. In a small mixing bowl, mix together the spinach with the rest of the topping ingredients. Add salt & fresh ground pepper to taste.
  2. Spread about a Tablespoon or so of the crab mixture on each slice of bread. Set it on a baking sheet and repeat until you run out of crab mixture or bread or room on the baking sheet. Top with slices of cheese, if you like.
  3. Bake at 350 F for about 10 minutes or until the cheese is melted and the topping is very lightly browned.
  4. Enjoy hot out of the oven!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/cheesy-crab-spinach-crostini/

Cheesy Crab & Spinach Crostini ~ Sumptuous Spoonfuls #little #toasts #appetizer #recipe #seafood

This recipe was shared at The Weekend SocialMix it Up MondayRecipe Sharing MondayTuesday Talent ShowTotally Talented Tuesday, Pretty Pintastic Party, Party in your PJs and Let’s Get Real.

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3 Responses

  1. OOoh Ann these sound awesome!! I love crab and spinach so I have GOT to give these a try ASAP!!

    May 13, 2014 at 1:08 pm

  2. Oh wow, what a quick and easy appetizer to whip up. Thank you so much for sharing it with us.

    May 17, 2014 at 7:04 am

  3. Yum that looks so amazing. We love crab at our house and I know this would be devoured in no time. Thanks for sharing on The Weekend Social.

    May 17, 2014 at 2:25 pm

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