Okay, okay. So the Seahawks didn't make it to the Super Bowl this year. What can ya do, right? Root for Atlanta, obviously... but i figure it also couldn't hurt to step up my snacking game for entertaining on the big day.
All i needed was a little inspiration.... and it came in the form of a New Seasons Market email. On sale this week were Dungeness crabs, marigold grapefruits and caramelized shallot parmesan baguette. As my brain processed those flavors, a tasty treat began to take hold. I just needed to add a few extra ingredients, and voila!
So here is my recipe for crab, grapefruit and fennel crostini, sure to be a big hit next weekend... even if the Patriots get out to an early lead.
peel and segment your marigold grapefruit. cut each segment into 3 or 4 pieces, depending on size.
(you can squeeze all the juice
out of the remaining fruit and make a delicious cocktail to go along with the snacks. waste not, want not!)
clean the crab. its actually quite simple. pull off the top shell, scoop out all the guts and goop attached to the body and rinse well. Cut the bottom in half and pick all the meat out of the legs and body. Be careful to remove all the shell pieces.
thinly slice some fennel on a mandolin and pick some flat leaf parsley. place in a bowl with the crab meat and grapefruit segments. mix well and season with salt, pepper, olive oil, lemon juice and a little tobasco.
slice several pieces of the baguette on a hard bias. toast in the oven until just slightly brown and crisp on the edges. slather a little mayonnaise on each piece of bread and then gently put the fennel crab mix on top.
serve and enjoy.