Crab Boil Crostini

Crab Boil Crostini

Overview

When you’re entertaining, it’s hard to go wrong with fresh bread. Make this a day or two ahead of time so it’s ready to go long before guests arrive. If you can stay out of it long enough, this bread will keep for several days without going stale because it’s supposed to be hard. It’s best to store in a container draped with a tea towel to keep it from getting soft.

For this recipe, it’s important to buy a brand of French bread that doesn’t have large air pockets. I have found that store brands (such as the Marketplace option from Walmart) tend to have smaller air pockets. While you can absolutely buy pre-sliced French bread, I personally prefer to buy a regular loaf and slice it myself. Call me extra, but I like the bread to be cut at an angle. It’s just more elegant.

1. Cut the bread into slices about 1/4 inch thick. This is the perfect thickness to keep its crunch without being too hard on the teeth.

2. Lay the pieces out flat on a baking sheet.

3. Add the rest of the ingredients into a small mixing bowl or large measuring cup. Mix well.

4. Use a pastry brush to lightly brush each piece of bread with the mixture.

5. Bake on 400 degrees (Fahrenheit) for 15 to 20 minutes or until golden around the edges and crispy.

Allow the crostini to cool completely before storing in a non-airtight container. My personal preference is to leave it on a cutting board covered in a thin tea towel. This helps it retain that signature crunch.

Related Recipes

Use this as a base for:

Boudin Bruschetta

or as something to dip in:

Orange and Herb Cream Cheese Dip

Crab Boil Crostini

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Whether you need crostini for a charcuterie board or as the base of a bruschetta recipe, this one is a keeper! The dash of crab boil adds a bit of heat and a lot of flavor.

• Author: Josh @ Fork and Forte
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: about 30 slices 1x
• Category: Appetizers and Starters

Ingredients

Scale 1x2x3x

• 1 loaf of French bread
• 4 tablespoons unsalted butter (melted)
• 2 tablespoons olive oil
• 2 teaspoons parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mushroom umami seasoning
• 3/4 teaspoon Zatarain’s Concentrated Shrimp & Crab Boil (liquid)

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Instructions

1. Preheat the oven to 400 degrees (Fahrenheit).
2. Cut the French bread into slices about 1/4 inch thick. I prefer to cut it at an angle because I think it makes for prettier presentation.
3. Lay the slices flat on baking sheets.
4. In a small bowl, mix the melted butter, olive oil, parsley, garlic powder, umami seasoning, and Zatarain’s Concentrated Shrimp & Crab Boil (liquid).
5. Use a pastry brush to lightly brush each piece of bread. You should have light coverage over the whole surface, but the bread should not be saturated.
6. Bake for 15 to 20 mins until the bread is golden around the edges. When you remove it, it will be crispy.
7. Allow the bread to cool to room temperature before storing in a non-airtight container.

Notes

• This recipe is best made with a denser French bread. Some New Orleans-style loaves have large holes, which will not work as well, especially if you plan to use this to make bruschetta. I generally buy the plain French bread loaf from Walmart’s bakery, and if cut at an angle in slices about 1/4 inch thick, it yields about 30 pieces.
• Other brands of crab and shrimp boil will work, but Zatarain’s is my preferred brand.
• I use Bettergoods Mushroom Umami Seasoning from Walmart. The main ingredient is salt, so if you use another brand, check to see if salt is included. If not, you may want to add a pinch or two of salt or use salted butter.
• Use this as the base of any bruschetta recipe, such as Boudin Bruschetta.