Green Goddess Crab Tapas

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup fresh parsley leaves
• 3 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh tarragon
• 2 lemons, juice of
• Zest of 1 lemon
• 1 avocado, halved, pitted and peeled
• 1 baguette, sliced on the bias 1/4-inch thick
• Extra-virgin olive oil, for drizzling
• Kosher salt and freshly ground black pepper
• 1 pound Dungeness crabmeat, picked for shells (jumbo lump can be substituted)
• Smoked paprika, for finishing
• Sea salt, for finishing

1. For the dressing: Put the mayonnaise, sour cream, parsley, chives, tarragon, lemon juice, lemon zest and avocado in a food processor and process until smooth.
2. For the crostini: Preheat the oven to 375 degrees F. Spread out the baguette slices in one layer on a baking sheet.
3. Drizzle with olive oil and season with salt and pepper.
4. Bake until lightly golden, 8 to 10 minutes.
5. Spread the baguette slices generously with dressing, then top with crabmeat.
6. Sprinkle with smoked paprika and sea salt.

mayonnaise, sour cream, parsley, fresh chives, tarragon, lemons, lemon, avocado, baguette, extravirgin olive oil, kosher salt, crabmeat, paprika, salt

Taken from www.foodnetwork.com/recipes/green-goddess-crab-tapas.html (may not work)