Crabmeat Crostini

• 12 lb lump crabmeat, picked free of shells and cartilage
• 12 lemon, zest of
• 12 lemon, juice of
• 12 lime, juice of
• 1 12 tablespoons extra virgin olive oil
• 1 teaspoon finely minced chives
• 1 teaspoon finely minced chervil or 1 teaspoon parsley
• kosher salt
• fresh ground white pepper
• baguette, four 1/2 inch slices, crusts removed

1. Preheat oven to 375.
2. Combine the crabmeat, lemon zest and juice, lime juice, 1 1/2 teaspoon olive oil, chives, chervil, and salt and pepper in a medium bowl.
3. Stir gently to combine, being careful not to break up the lumps of crabmeat.
4. Taste and adjust seasonings.
5. Brush the bread with the remaining tablespoon of olive oil and place the slices on a baking sheet.
6. Toast in the oven until just firm but not at all colored, about 3 minutes.
7. Spoon a generous mound of the crab onto each toast and garnish with a sprig of chervil.

lump crabmeat, lemon, lemon, lime, extra virgin olive oil, chives, chervil, kosher salt, fresh ground white pepper

Taken from www.food.com/recipe/crabmeat-crostini-481654 (may not work)