INGREDIENTS
1 French baguette
3 TBSP. butter, melted
1 lb. fresh lump crabmeat, drained
2 TBSP. dry sherry
1 TBSP. chopped fresh parsley
1 1/2 tsp. hot sauce
3/4 tsp. salt, divided
1/2 cup sour cream
2 TBSP. mayonnaise
2 tsp. minced green onion
1 tsp. lemon zest
2 tsp. fresh lemon juice
1/4 tsp. pepper
DIRECTIONS
Preheat oven to 350 degrees.
Cut bread into 1/4 inch thick slices.
Place on a baking sheet. Brush tops with butter.
Bake 12 to 14 minutes or until golden brown.
Bread may be stored in an airtight container for 3 days.
Pick crabmeat free of shells.
Gently toss crab with sherry, parsley, hot sauce, and 1/2 tsp. of salt in a bowl; cover and chill 1 to 24 hours.
Meanwhile, stir together sour cream, next 5 ingredients, and remaining 1/4 tsp. of salt until blended; cover and chill 1 hour.
Spoon rounded 1/2 tsp. sour cream mixture onto each bread slice; top each slice evenly with crab mixture.
Serve immediately.
Makes 8 to 12 appetizers.
