Crostini with River Crab Salad

Ingredients

• 12 slices whole‑grain baguette
• 2 Spring Onions
• 2 tbsp crème fraîche
• 2 tbsp Sour cream
• 1 tsp Mustard
• 350 g river crab meat
• 2 tbsp freshly chopped dill
• Lemon juice
• Salt
• Pepper
• dill sprigs (for garnish)

Instructions

1. 1.

   Place the bread slices on a rack and roast them in a preheated oven with the grill function until crisp and golden brown on both sides.

2. 2.

   Remove from the oven and let cool slightly. Wash, trim, and slice the spring onions into rings. Mix the crème fraîche, sour cream, and mustard together, then fold in the crab meat and dill. Season the crab salad with lemon juice, salt, and pepper, and spread it over the toasted bread slices.

3. 3.

   Serve the crostini with river crab salad garnished with dill sprigs.