Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.
Ingredients
4 Servings
¾
cup plain whole-milk Greek yogurt
1
tablespoon gochugaru or ¼ tsp. crushed red pepper flakes
Kosher salt
8
ounces crabmeat
2
scallions, thinly sliced
2
tablespoons chopped fresh dill, plus more for serving
1
tablespoon fresh lemon juice
2
teaspoons toasted sesame seeds
Freshly ground black pepper
4
slices country-style bread, oiled, toasted
Preparation
-
Step 1
Whisk yogurt and gochugaru in a small bowl; season with salt. Combine crabmeat, scallions, dill, lemon juice, and sesame seeds in a medium bowl; season with salt and black pepper. Spread spicy yogurt on toasts and top with crabmeat mixture. Cut toasts in half and top with more dill.
Step 2
DO AHEAD: Spicy yogurt can be made 5 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 240 Fat (g) 13 Saturated Fat (g) 4.5 Cholesterol (mg) 50 Carbohydrates (g) 14 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 17 Sodium (mg) 360
