Crab Artichoke Toasts

Name: Crab Artichoke Toasts
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 24
Ingredients: 1 (10-ounce) whole-wheat baguette (cut into 24 (1/4-inch-thick) slices); 1/2 cup plain nonfat Greek yogurt; 3 tbsp finely chopped fresh flat-leaf parsley (divided); 1 tsp fresh lemon zest ((1 small lemon will be plenty for both the zest and juice)); 1 tbsp fresh lemon juice ((1 small lemon will be plenty for both the zest and juice)); 1/4 tsp garlic powder; 1/4 tsp kosher salt; 1/4 tsp ground black pepper; 1/8 tsp cayenne pepper; 2 oz gruyere cheese (shredded, about 1/2 cup (fontina or gouda would be great too!)); 1 oz 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)

By Erin Clarke · WellplatedPublic

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Easy, delicious crab appetizers recipe! Creamy crab and artichoke topping on toasted baguette slices. Serve warm or cold for an instant party favorite.

Prep: 20 min
Cook: 3 min
Total: 23 min
Servings: 24

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This recipe was taken from Crab Artichoke Toasts · by Erin Clarke. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 24 people

Cooking for

1(10-ounce) whole-wheat baguette (cut into 24 (1/4-inch-thick) slices)
0.5 cupplain nonfat Greek yogurt
3 tbspfinely chopped fresh flat-leaf parsley (divided)
1 tspfresh lemon zest ((1 small lemon will be plenty for both the zest and juice))
1 tbspfresh lemon juice ((1 small lemon will be plenty for both the zest and juice))
0.25 tspgarlic powder
0.25 tspkosher salt
0.25 tspground black pepper
0.13 tspcayenne pepper
55 ggruyere cheese (shredded, about 1/2 cup (fontina or gouda would be great too!))
30 gParmesan 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)

Steps

1
Place the oven rack in the upper third of the oven. Turn on the broiler to high. Line a baking sheet with parchment paper.
2
Cut the baguette into 1/4-inch slices (you should have about 24 total). Arrange in a single layer on the prepared baking sheet.
3
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.
4
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.

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Per portion

Calories: ~13 kcal
Protein: ~1.6 g
Fat: ~1.1 g
Carbs: ~0.3 g
Fiber: ~0 g
Sodium: ~55.3 mg

4 ingredients still need USDA food links. fresh lemon zest ((1 small lemon will be plenty for both the zest and juice)), garlic powder, ground black pepper, cayenne pepper are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 24-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Meat
Shellfish
Wheat

Partial · 9/13 ingredients linked