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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crab & Peppadew Pepper Cheese Toasts Recipe

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This recipe for Crab & Peppadew Pepper Cheese Toasts is from Joey Pavia personal favorites for 44 years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz. cream cheese (room temp.), ¾ cup shredded cheddar, 4 tbsps. butter (room temp.), ⅓ cup
chopped Peppadew peppers (drained), 3 tbsps. chopped shallot, 2 tbsps. chopped flat-leaf parsley,
1 tsp. lemon zest, plus 2 tsp. lemon juice, 1 clove garlic (grated), 8 oz. crabmeat, 1 baguette;
thinly sliced into 24 pieces and lightly toasted.
Directions:
Directions:
1. In bowl, using electric mixer, blend first 9 ingredients. Fold in crabmeat. Spread crab mixture on
baguette slices. On baking sheet, broil until golden, about 5 minutes.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
acquired summer of '76 at shellfish hut in Mystic, CT

 

 

 

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