Chesapeake Bay Crab Crostini with Artichoke Pesto

Chesapeake Bay Crab Crostini with Artichoke Pesto

Ingredients:

4 Crab Cakes - pre made and halved

8 slices French bread, 1” thick

2 Tbsp. olive oil

Artichoke Pesto:

1 c. canned artichoke hearts, chopped

1/3 c. shredded mozzarella cheese

2 Tbsp. prepared basil pesto

1 Tbsp. sundried tomatoes, packed in oil, minced


Directions:

Preheat oven to 375F.

In small bowl, mix artichoke hearts, cheese, pesto, and tomatoes.

Spread about 1 Tbsp. of artichoke pesto on each slice of bread.

Top with a crab cake  and brushed with olive oil.

Bake approximately 12 minutes or until center reaches 165F., bread is toasted and filling is hot.

Lemon Roasted Garlic Aioli

Lemon Roasted Garlic Aioli

Ingredients:

1 c. mayonnaise

3 Tbsp. roasted garlic

2 Tbsp. olive oil

1/4 c. fresh lemon juice

1 Tbsp. freshly grated lemon zest

2 Tbsp. freshly parsley, chopped

salt & pepper to taste

Directions:

Mix together and chill