Friday, December 30, 2011

Comfort Foods: Crabmeat Crostini with Sriracha Mayonnaise and Toasting Another Happy Year

After a lovely Christmas with my family in Ohio, we came back to New York to enjoy the city with our daughters for the rest of the holiday vacation. After-Christmas shopping, Christmas windows and decorations and the giant tree at Rockefeller Center still hold their magic for all of us.

Last night, we opened a bottle of champagne to toast the end of a great year, and the start of a happy one. I made spicy crabmeat crostini, and they were a perfect accompaniment to the delicious champagne.

Easy to make, serve and eat, the crostini are elegant, rich and delicious. The crab gets an unexpected kick from the sriracha, and the toasty crostini adds crunch to the silky crabmeat pâté. If you are looking to cut down on carbs--you can spoon the spicy crabmeat into endive leaves for a light but crunchy amuse-bouche.

If you are looking for an easy and tasty appetizer to ring in the New Year--this is it. Not that a good glass of champagne needs much to go with it--a toast with loved ones and a grateful nod to all that is good in your life is plenty. Happy New Year!

Crabmeat Crostini with Sriracha Mayonnaise
1/2 pound fresh lump crab meat
2-3 tablespoons mayonnaise
2 teaspoons sriracha sauce (available in Asian grocery/markets)
1 baguette, sliced and toasted
Freshly ground pepper and chopped fresh cilantro for garnish

In a bowl, mix crabmeat, mayonnaise and sriracha with a fork until the sauces are mixed through with the crab. I prefer to keep the crabmeat a little chunky, but more mixing will make the
pâté more smooth. Spoon onto crostini (or into endive leaves for a lighter dish) and garnish with freshly ground pepper and chopped cilantro.

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