Crab Crostini

• 1 scallion
• 1 fresh red chile, seeded (optional)
• 2 cups of white crabmeat
• 1/4 cup sour cream
• Handful of fresh cilantro leaves
• 1/4 teaspoon dried oregano
• 2 tablespoons lime juice
• 1 French or Italian baguette
• Olive oil
• Salt and pepper

1. Preheat oven to 350 degrees. Cut the baguette into 1/4 - 1/2 inch slices. Arrange slices on a large rimmed baking sheet; brush both sides with oil and season with salt and pepper. Bake until golden, 15-20 minutes. Flip if necessary to allow even coloring. Let cool on baking sheets.
2. Finely chop the scallion and chile (if using), then mix into the crabmeat along with the remaining ingredients. Add salt and pepper to taste and scoop a spoonful onto the toast.
3. Chef's notes:
4. For best results, about 3 hours before serving, prepare the crabmeat, adding the chopped scallion, chile, cilantro and oregano only. Cover with plastic wrap and store in your refrigerator. Transport the crab mixture to the host's home and just before serving, stir in the sour cream and lime juice. Add salt and pepper to taste!
5. To save time, prepare the toasts just before leaving for the host's home. Transport them in tinfoil and assemble the crostini just before serving.
6. Source:
7. Nigella Christmas, Nigella Lawson

scallion, fresh red chile, white crabmeat, ubc, handful of fresh cilantro leaves, ubc, lime juice, italian baguette, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/crab-crostini-52036241 (may not work)