Description
Lump crab meat with herb dressing on toasted sourdough bread triangles. This is a great appetizer or snack.
Ingredients
- FOR THE TOAST:
- 4 slices Sourdough Bread (Cut Into Triangles)
- 1 container (16 Oz. Size) Fresh Lump Crab Meat (From Seafood Market-ready To Use)
- 4 slices Hickory Smoked Bacon (Fried Crispy And Cut Into Pieces)
- 1 whole Medium Red Ripe Tomato, Diced
- FOR THE HERB DRESSING:
- 1 whole Lemon (for Zest And Juice)
- ¼ teaspoons Fresh Chopped Basil
- ¼ teaspoons Chopped Chives
- ¼ teaspoons Chopped Fresh Parsley
- ¼ cups Mayonnaise
- ½ teaspoons Black Pepper
- 2 Tablespoons Sour Cream
Preparation
Preheat oven to 350 F.
Put bread triangles on a non-stick baking sheet. In a bowl add lemon zest and juice, chopped basil, chives and parsley. Then add mayonnaise, pepper and sour cream and with a spatula mix together. With a butter knife or offset spatula spread herb seasonings on each sourdough bread slice. Place in the oven for 5-6 minutes (or until golden brown) remove from oven and set on work surface. Shut off the oven.
In another larger bowl add lump crab meat and with two forks break apart. Add crispy cut bacon pieces and stir together. On the herb toasted triangles add a nice portion of crab meat, then add diced tomatoes. Repeat with remaining herb toasted triangles of sourdough bread. They are ready to eat and serve; they are a great snack or appetizer for a party. Enjoy!
