Rick Tramato: Crostini with lump crab salad
Serves 4 to 6
1 pound fresh lump crabmeat
1/2 cup extra virgin olive oil, plus more for drizzling
1 roasted red bell pepper, seeded and diced
1 tablespoon minced fresh chives
1 tablespoon torn fresh basil
Juice and grated zest of 1 lemon
Kosher salt and cracked black pepper
8 to 12 slices of toasted crostini
Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl. Add the 1/2 cup of olive oil, bell pepper, chives, basil, lemon juice, and zest and mix well. Season to taste with salt and pepper. Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.
About the wine
Ligurian winemaker Pierluigi Lugano of Bisson collaborates with a friend in the Veneto to produce a distinctive style of Prosecco, which is a natural match with the crab salad on this crostini. It is an early-bottled, atypically bone-dry style that almost reminds us of the Cinque Terre whites he produces, which smell like the Mediterranean Sea.
Excerpted from Fantastico! Little Italian Plates and Antipasti from Rick Tramonto's Kitchen
