Crabmeat Crostini With Chives And Crème Fraîche

• 1 pound fresh lump crabmeat
• 1/4 cup minced celery heart (including leaves)
• 2 green onions, minced
• 2 tablespoons minced fresh chives
• 1 1/2 teaspoons grated lemon peel
• 3 tablespoons mayonnaise
• 2 tablespoons creme fraiche or sour cream
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lime juice
• 8 drops hot pepper sauce
• 1 (2 1/2-inch-diameter) baguette, cut into scant 1/2-inch slices
• Olive oil
• 1 cup shredded dry Jack cheese or Cheshire cheese (about 4 ounces)

1. Shred crabmeat. Add celery, green onions, chives, and lemon peel; toss. Add next 5 ingredients. Season with salt. Cover; chill at least 2 hours.
2. Can be made 1 day ahead; keep chilled.
3. Preheat oven to 350u0b0F. Arrange baguette slices in single layer on rimmed baking sheet. Brush both sides of bread with oil. Bake until lightly browned, turning once, about 16 minutes.
4. Can be made 1 day ahead. Cool. Store crostini in resealable plastic bags at room temperature.
5. Preheat broiler. Arrange toasts on baking sheet. Spread 1 heaping tablespoon crabmeat mixture onto each; sprinkle with cheese. Broil until cheese melts, about 2 minutes. Serve warm.

lump crabmeat, celery heart, green onions, fresh chives, mayonnaise, crueme fraueeche, lemon juice, lime juice, pepper, baguette, olive oil, cheese

Taken from www.epicurious.com/recipes/food/views/crabmeat-crostini-with-chives-and-creme-fraiche-236243 (may not work)