Crostini with Spiced Crab and Shrimp Salad

• 1/2 cup bottled clam juice
• 10 ounces medium uncooked shrimp, peeled, deveined
• 2 cups thinly sliced green onions
• 2/3 cup mayonnaise
• 4 teaspoons fresh lemon juice
• 2 garlic cloves, finely chopped
• 1 teaspoon Hungarian sweet paprika
• 1/2 teaspoon cayenne pepper
• 8 ounces flaked crabmeat (about 2 cups lightly packed)
• 1/3 cup (about) olive oil
• 40 1/4-inch-thick diagonal slices sourdough baguette
• Lemon wedges

1. Bring clam juice to simmer in large skillet over medium heat.
2. Add shrimp; cover and simmer until opaque, turning once, about 2 minutes.
3. Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp.
4. Place shrimp in small bowl.
5. Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes.
6. Cool.
7. Mix onions and next 5 ingredients in large bowl to blend.
8. Stir in shrimp, cooking liquid and crabmeat.
9. Season with salt and pepper.
10. Cover and chill.
11. Preheat oven to 375F.
12. Lightly brush oil over both sides of each bread slice.
13. Arrange bread on baking sheet in single layer.
14. Bake until bread is crisp and golden, about 4 minutes per side.
15. Cool.
16. (Seafood salad and toasts can be made 1 day ahead.
17. Keep seafood salad chilled.
18. Store toasts airtight at room temperature.)
19. Spread seafood salad evenly over toasts.
20. Arrange on serving dish.
21. Garnish with lemon wedges and serve.

clam juice, shrimp, green onions, mayonnaise, lemon juice, garlic, sweet paprika, cayenne pepper, flaked crabmeat, olive oil, baguette, lemon wedges

Taken from www.epicurious.com/recipes/food/views/crostini-with-spiced-crab-and-shrimp-salad-4068 (may not work)