Recipe Flash: Sweet Pea & Crab Crostini

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Aside from the occasional crab cake (when someone else is paying), we rarely feature fancy ingredients like lump crab meat in our recipes. But in this case, the crab meat in question was for a birthday party we catered (on which more soon!). It was a special occasion and we wanted the food to match. Still, we tried to channel our usual frugality and stretch eight ounces of quality crab meat across as many possible pieces of crostini. To do this, I added chopped snap peas as extra bulk and to create a pleasant crunch to contrast with the creamy puree beneath.

Unfortunately, I also managed to make an extra 2 pounds of puree. Stay tuned for where this bowl of sweet peas ends up.

From my kitchen, albeit small, to yours,



Sweet Pea & Crab Crostini
Makes about 30 crostini


For the sweet peas:

1 tablespoon unsalted butter
1 small onion, diced
1 (16oz) bag frozen peas
¼ cup white wine
1 teaspoon salt
1 baguette, sliced and lightly toasted

For the crab:

1/2 cup fresh chopped chives
1 lemon, juiced
2 tablespoons mayonaisse
1 tablespoon dijon mustard
1/2 teaspoon honey
8oz lump crab meat
1/2 pound snap peas, stems removed, and finely sliced
salt to taste

In a large non-stick skillet, melt the butter and add the onions. Sauté the onions over medium-high heat until translucent and not yet brown, 5-10 minutes. Add the peas and white wine, and turn the heat to medium-low. When the peas have defrosted, transfer them to a blender or food processor. Blend until the peas are about the consistency of hummus. Taste for salt and correct as needed.

In a small mixing bowl, whisk together the chives, lemon juice, mayo, mustard, and honey. Add the crab and the snap peas an gently toss. Taste for seasoning and add salt as necessary (crab can be salty, so best to wait until the end to season it).

Scoop the pea puree onto toasted baguette rounds, and top with 1/2 tablespoon of the crab mixture.

Posted in: Recipe Flash
  • Guest

    These look so pretty! I would never have thought of that combo, but I love making crostinis!

  • Frankie

    Now I know what to do with snap peas! I guess you could chop them up in lieu of celery in any salad (tuna, egg, potato, chicken) for a change. Fantastic idea.

  • happyolks

    mmm.. looks yummy! could you use this as like a dip, too?

    • BGSK

      Yes! The pea mixture actually makes for an excellent dip for baguette or pita. We’ve made versions with mint and fresh ginger pureed with the peas as well, and they were very tasty.

  • Sarah from 20somethingcupcakes

    Love this. Need it NOW. xxSAS

  • justcooknyc

    i’m usuallynot a big fan of peas (don’t know why) but this looks really yummy

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