Crab and Lemon Bruschetta Serving Size - 5 Prepared By - DnD Recipe Rating * * * * *
			TOAST: 1 ciabatta loaf, cut into 12 (1/2-inch thick) slices 1/4 cup olive oil 1/4 teaspoon kosher salt 1 clove garlic, peeled and halved CRAB: 8 ounces lump crabmeat 3 tablespoons fresh lemon juice (about 1 large lemon) 1/4 cup chopped fresh chives 1/4 teaspoon kosher salt MAYONNAISE: 1/3 cup mayonnaise 3 tablespoons plain Greek yogurt 1 large lemon, zested 1/2 teaspoon kosher salt 1/8 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper
			For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic. For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt. For the mayonnaise: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper. Divide the crabmeat evenly and place on top of the toasts. Dollop with about 1 teaspoon of the mayonnaise mixture and serve immediately.