Crostini with Lump Crab Salad and Extra Virgin Olive Oil
Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico!
Don't look any further for a succulent crab salad open-face sandwich. The little garlic toasts piled high with rich, moist crab can be polished off in one or two bites. I can't think of a better way to start a meal! Don't skimp on the crabmeat. You need only a pound, so buy the best you can find. Bon appétit!
