Crostini with Lump Crab Salad and Extra Virgin Olive Oil

  • 1 pound fresh lump crabmeat
  • 1/2 cup Arbosana Organic Extra Virgin Olive Oil plus more for drizzling
  • 1 roasted red bell pepper, seeded and diced
  • 1 T minced fresh chives
  • 1 T torn fresh basil
  • Juice and grated zest of 1 lemon
  • Kosher salt and cracked black pepper
  • 8 to 12 slices basic crostini

Pick through crabmeat to remove any bits of shell. Transfer to a nonreactive bowl. Add 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.