These delightful pintxos combine a lemony fresh crab salad with smoked salmon and salty pops of salmon roe. A drizzle of fragrant vanilla oil is a surprise complement to the seafood, but it can be optional.
Slideshow:More Crab Recipes
1/4 cup grapeseed oil
1/2 vanilla bean, split lengthwise and seeds scraped
6 ounces jumbo lump crabmeat, picked over
2 tablespoons mayonnaise
2 tablespoons minced chives, plus snipped chives for garnish
1 tablespoon fresh lemon juice
Twelve 1/2-inch-thick baguette slices, toasted
3 ounces smoked salmon, cut into 12 pieces
2 tablespoons salmon roe
How to Make It
In a microwave-safe bowl, heat the oil at high power until warm, 15 to 25 seconds. Whisk in the vanilla seeds and let cool completely, about 20 minutes.
In a medium bowl, gently mix the crab with the mayonnaise, minced chives and lemon juice. Season with salt and pepper. To serve, spoon the crab salad on the toasts and top with the smoked salmon, salmon roe, a drizzle of the vanilla oil and snipped chives.
The crab salad can be refrigerated overnight.
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