The combination of crab salad, crispy salty pancetta and sliced baguette make for an amazing appetizer.
1 pound Seatech Chilean Crab Meat
3 Tbsp lite mayonnaise or more
1 Tbsp sour cream
1-2 baguettes sliced on a bias
1 small bunch of chives chopped
Zest of one lemon
Juice of 1/2 to 1 lemon
Seasoning salt to taste
2-3 Tbsp olive oil
4-6 oz thin sliced pancetta cooked until crisp
Put mayonnaise, sour cream, lemon zest, chives and lemon juice into a bowl and mix thoroughly. Pick over crab meat to ensure there is not shell. Add the crab meat to the bowl and gently mix in with other ingredients. Add seasoning salt to taste. Cover with plastic wrap and place in the refrigerator.
Place sliced pancetta in a pan on medium high heat. Cooked turning once until crisp. Place on paper towel and set aside. When cool crumble into small pieces.
If you cut baguettes 1/4 inch thick an average baguette should be fine. If you like a thicker cut buy two. Cut the baguette(s) on a bias. Place cut baguettes on a baking sheet and brush with olive oil. Place on 350 degree oven and bake until bread just starts to brown. Remove from oven an let cool.
To assemble the bruschetta put approximately one tablespoon of the crab mixture on each slice of bread and then top with crisped pancetta crumbles.
When adding seasoning salt keep in mind the pancetta is quite salty so you will not need to add much.
For a little kick use horseradish cream sauce instead of sour cream