1 pound fresh lump crabmeat
1/4 cup minced celery heart (including leaves)
2 green onions, minced
2 tablespoons minced fresh chives
1 1/2 teaspoons grated lemon peel
3 tablespoons mayonnaise
2 tablespoons créme fraîche or sour cream
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
8 drops hot pepper sauce
1 2 1/2-inch-diameter baguette, cut
into scant 1/2-inch slices
1 cup shredded dry Jack cheese or
Cheshire cheese (about 4 ounces)
Shred crabmeat. Add celery, green onions, chives, and lemon peel; toss. Add next
5 ingredients. Season with salt. Cover; chill at least 2 hours.
Do ahead: Can be made 1 day ahead;
Preheat oven to 350°F. Arrange
baguette slices in single layer on rimmed baking sheet. Brush both sides of
bread with oil. Bake until lightly browned, turning once, about 16 minutes.
Do ahead: Can be made 1 day ahead.
Cool. Store crostini in resealable plastic bags at room temperature.
Preheat broiler. Arrange toasts on
baking sheet. Spread 1 heaping tablespoon crabmeat mixture onto each; sprinkle
with cheese. Broil until cheese melts, about 2 minutes. Serve warm.
Makes about 30.