Crab Crustini's

For thanksgiving I was in charge of appetizers: this was big for me. I found that there was lots of responsibility in this for me. The two things that I had to balance were the appetizers should be filling but not too filling. In my family we eat our lunch in the mid-afternoon so I knew that I would be hungry around lunchtime. I also realized that I could use the oven as long as the stuff went in with the turkey and before the rest of the sides. It took me a while to determine what I was going to make, in the end I decided on the spinach dip and these crab crustini's. The original link for the crab is here but I modified it quite a bit so now I will give you that.

Crab Crustini's

Ingredients
French bread, sliced thinly and all the same width if possible
2 cans of crab (I used one of lump and one of the other kind)
8 oz. cream cheese, softened
Tony's chachere's or some other seafood seasoning of your choice
4 garlic cloves
2 green onions

Directions
1- Toast your bread slices in the oven, be sure to watch or they will burn in an instant (yes, this happened to me... twice). Allow them to cool.
2- Mix the cream cheese, crab, and Tony's
3- Add the garlic by using a garlic press, I find that this infuses the taste into the cream cheese
4- Slice the green onions and mix in
5- Spread a thin/medium layer of the crab mixture on the toast
6- Pop into the oven for 4-5 minutes under the broiler or until warm if the oven is being used for something else. This is another point that you want to really watch what is happening... burnt cheese is gross.

I hope that you enjoy these tasty little treats. My family really enjoyed them both cold and hot out of the oven. I will probably be bringing these to things that I need to bring appetizers too in the future. Let me know if you try them and make changes.