Kick off a summer party with crunchy crostinis topped with lightly spiced crab, fresh tomatoes, and gooey cheese. Keep a close eye on the crab melts when they are under the broiler and pull the pan out of the oven just as the cheese is starting to brown.
8 sourdough bread slices
24 ounces fresh lump crabmeat, drained and picked over
1 cup mayonnaise
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil, plus basil leaves for topping
1 1/2 teaspoon lime zest (from 1 lime)
1 teaspoon kosher salt
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
5 plum tomatoes, cut into 1⁄4-inch-thick slices
8 ounces Monterey Jack cheese, shredded (about 2 cups)
How to Make It
Preheat broiler with oven rack 6 inches from heat. Place bread on a wire rack on a baking sheet; broil until golden brown, about 3 minutes. Remove pan; set aside.
Gently combine crabmeat, mayonnaise, cilantro, basil, lime zest, salt, chili powder, and cayenne in a large bowl.
Spread crab mixture evenly over bread slices. Top evenly with tomato slices and cheese. Return pan to oven, and broil until cheese is melted and starting to brown, about 3 minutes. Let cool 5 minutes, and serve immediately. Top with basil.