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Ingredients
6 slices country bread, ½-inch thick
2 large eggs, separated
Juice of ½ lemon
½ teaspoon salt
3 ½ tablespoons pesto, homemade or bought
6 tablespoons extra virgin olive oil
¾ pound lump crab meat
Paprika
Nutritional analysis per serving
8 grams carbs; 59 milligrams cholesterol; 154 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 1 gram fiber; 290 milligrams sodium; 8 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. Place rack in center of oven. Lightly toast bread and place on foil-lined baking sheet.
- Step 2
Place egg yolks, 1 tablespoon lemon juice, the salt and ½ tablespoon pesto in food processor or bowl. While processing or whisking constantly, slowly drizzle in olive oil; continue mixing until thickened to a mayonnaise. Transfer to a clean bowl and mix in crab meat. Stir in remaining lemon juice.
- Step 3
In another bowl, beat egg whites until they hold peaks. Fold into crab-meat mixture.
- Step 4
Spread toast with remaining pesto and top each slice with crab-meat mixture, covering it completely. Lightly dust with paprika. Bake 15 minutes, until puffed and browned. Cut each slice in half and serve at lunch or as a first course, or cut each slice in six pieces and pass as hors d'oeuvres.
Private Notes