The lightly dressed crab shines in this pretty appetizer, which is finished with a tangle of mixed greens and small local or cherry tomatoes.
You’ll have leftover vinaigrette, which can be used to dress any fresh greens. This dish is adapted from a recipe by Mark Salter, chef-owner of the Robert Morris Inn in Oxford, Md.
CRAB CROSTINI
WITH MAPLE-MUSTARD VINAIGRETTE
Makes 4 servings
For the crab salad:
1/4 cup mayonnaise
1/2 teaspoon Old Bay seasoning
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon Worcestershire sauce
1/2 teaspoon powdered mustard, preferably Colman’s
8 ounces jumbo lump crabmeat, picked over to remove shells and cartilage
11/2 tablespoons diced yellow bell pepper
11/2 tablespoons thinly sliced scallions, white and light-green parts
For the vinaigrette:
1 tablespoon Dijon-style mustard
4 tablespoons coarse-grain mustard
2 teaspoons sherry vinegar
1/4 cup maple syrup
1/4 cup light olive oil
For assembly
1 mini baguette (about 8 inches)
1 tablespoon olive oil
Salt
Freshly ground black pepper
2 cups mesclun or spring mix
3 large small local tomatoes or cherry tomatoes, cut in half
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