MERMAN'S REVENGE RECIPE
PARMESAN-CRUSTED CRAB CROSTINIS
Buttery, golden crostinis topped with a savory crab mixture, sautéed peppers, onions, garlic and Merman's Revenge Seafood Boil Sauce Mix. Finished with a crispy Parmesan-panko crust, these easy seafood appetizers deliver big flavor in every bite.
LET'S COOK
DIRECTIONS
PREPARE THE VEGETABLES
Finely dice the red bell pepper and red onion, measuring ½ cup of each. Mince 2 cloves of garlic and roughly chop the imitation crab into small, bite-sized pieces. Keep the crab refrigerated until ready to add it to the filling.
MELT THE BUTTER
Place a large skillet over medium-high heat and add ½ stick of butter. Add a small drizzle of olive oil and allow the butter to melt. Swirl the pan to combine the butter and oil, coating the cooking surface evenly. Adjust the heat as needed to prevent the butter from burning.
SAUTÉ THE PEPPERS & ONIONS
Add the diced red bell pepper and red onion to the melted butter. Stir to coat the vegetables evenly, then sauté for approximately 2–3 minutes. Cook until the vegetables begin to soften and become fragrant, stirring occasionally to prevent browning too quickly.
ADD THE FRESH GARLIC
Stir the minced garlic into the softened peppers and onions. Continue cooking for approximately 30–60 seconds, stirring frequently. Allow the garlic to become fragrant without burning. The butter, vegetables and garlic create the savory base for the crab filling.
ADD THE CRAB
Add ½–¾ cup of chopped imitation crab meat to the skillet. Gently fold the crab into the buttery vegetable mixture until evenly combined. Continue stirring briefly to warm the crab through and distribute the flavors throughout the filling.
SEASON WITH SEAFOOD BOIL MIX
Add approximately ½ packet of Merman's Revenge Seafood Boil Sauce Mix to the skillet. Sprinkle the seasoning evenly over the crab and vegetables, then stir thoroughly until everything is coated. Allow the seasoning to blend into the melted butter and filling.
BRIGHTEN WITH FRESH LEMON
Squeeze a little fresh lemon juice directly into the crab mixture, catching any seeds. Stir gently to distribute the citrus throughout the filling. Taste and add a little more lemon juice if desired. The citrus balances the rich butter and savory seafood seasoning.
REMOVE THE FILLING FROM THE HEAT
Once the crab mixture is evenly seasoned and heated through, remove the skillet from the heat. Transfer the filling to a separate bowl and set aside. The mixture should be moist and buttery, with the crab, peppers and onions evenly distributed throughout.
PREPARE THE BREAD
Slice the baguette or preferred bread into small, evenly sized crostini pieces. Keep the slices thick enough to hold the crab filling without breaking, but thin enough to become crispy when toasted. Arrange the slices near the stovetop for easy cooking.
TOAST THE CROSTINIS IN BUTTER
Add a little additional butter to a skillet over medium heat. Place the bread slices into the melted butter and toast until lightly golden and crisp on the bottom. Turn the slices as needed to develop color on both sides. Work in batches if necessary, adding a little more butter when needed.
ARRANGE ON A BAKING RACK
Place a wire rack inside a rimmed baking sheet and arrange the toasted bread slices in a single layer. Leaving a little space beneath the bread allows air to circulate, helping the undersides remain crispy while the crostinis receive their final topping. Make sure the rack and pan are broiler-safe.
MAKE THE PARMESAN CRUST
In a small mixing bowl, combine ½ cup panko breadcrumbs with ½ cup grated Parmesan cheese. Add a small drizzle of olive oil and toss until the mixture is lightly moistened and evenly combined. The mixture should remain loose and crumbly rather than becoming a paste.
ADD THE CRAB FILLING
Spoon a small portion of the prepared crab mixture onto each toasted bread slice. Spread the filling gently across the center, leaving a small border around the edges. Distribute the crab, peppers and onions evenly so each crostini receives a balanced amount of filling.
ADD THE PARMESAN-PANKO TOPPING
Sprinkle the Parmesan and panko mixture generously over each crab-filled crostini. Gently press the crumbs into place so they stay on top during cooking. Cover the filling with an even layer, leaving some of the crab visible around the edges.
BROIL UNTIL GOLDEN
Preheat the broiler and place the baking sheet on an appropriate oven rack. Broil the crostinis for approximately 1 minute, watching continuously. Remove them as soon as the Parmesan-panko topping becomes lightly golden and crispy. Broilers vary in intensity, so avoid leaving the crostinis unattended.
GARNISH & SERVE
Carefully remove the crostinis from the oven and transfer them to a serving platter. Garnish with fresh chopped parsley or green onions if desired. Serve warm while the bread remains buttery and crisp and the Parmesan topping is golden and crunchy.
MADE WITH
SEAFOOD BOIL SAUCE MIX
Savory, garlicky and packed with coastal flavor, Seafood Boil Sauce Mix brings a delicious twist to these crispy crab crostinis. Mixed directly into the buttery crab filling, it adds bold seasoning that pairs perfectly with the golden Parmesan crust.
EXPLORE SEAFOOD BOIL →
GOOD TO KNOW
TIPS FROM
THE MERMAN
USE A STURDY BREAD
A baguette or another firm bread works well for crostinis. Toasting the slices in butter before adding the filling helps them hold their shape and keeps the bottoms crispy.
KEEP THE TOPPING CRUMBLY
Add just enough olive oil to lightly coat the panko and Parmesan. The mixture should remain loose so it forms a light, crunchy crust under the broiler.
WATCH THE BROILER
The Parmesan-panko topping can turn golden very quickly. Broil for approximately 1 minute and watch closely to prevent burning. Remove the crostinis as soon as the topping is crisp and golden.
RECIPE VIDEO
WATCH IT COME TOGETHER.
See how these Parmesan-Crusted Crab Crostinis come together with buttery toasted bread, savory Seafood Boil crab filling and a crispy, golden Parmesan topping.
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