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Crostini Di Granchio...Crab Salad on Crostini

This is a wonderful dish to feature rich and aromatic white wines.  Crostini is smaller than bruschetta and the bread is toasted through.


2 T olive oil
1 small onion, minced
finely diced celery
1 lb. crabmeat
Grated zest of one onion
2 T fresh lemon juice
3 T chopped fresh chives
3 T chopped flat leaf parsley
1 T Dijon mustard
fat free mayonnaise
Salt and freshly ground pepper
t cayenne pepper
Crostini

Warm the oil over medium heat.  Saute the onion and celery until soft, 8-10 minutes.  Let cool.  Add the crab, zest, juice, chives, parsley and mustard.  Mix well and then add the mayo to bind the mixture.  Season.  Cover and chill.
Spread on the crostini.  Top with parsley and serve.

Serves 8...From the book, Enoteca, …Simple, Delicious Recipes in the Italian Wine Bar Tradition…by Joyce Goldstein