Yield: Makes 6 servings, active preparation time 20 minutes, total time 30 minutes.
- 1 baguette, cut crosswise in ½” slices
- 5 Tbs. extra-virgin olive oil, divided
- 1 pound lump crabmeat, picked through for pieces of shell (I use Dungeness crab for this recipe, which is indigenous to the West Coast).
- 2 Tbs. finely chopped shallots (about 1 large shallot)
- 2 Tbsp. finely chopped preserved lemon rind or 2 tsp. finely grated lemon zest. (You can buy preserved lemon at Middle Eastern and Asian stores).
- 1 Tbsp. fresh lemon juice
- 2 tsp. finely chopped dill, plus sprigs of garnish
- ¼ tsp. ground black pepper
- Kosher salt, to taste
- Preheat oven to 350°. Arrange baguette slices on a large baking sheet and brush one side with 2 Tbsp. olive oil. Bake until golden, 8 to 10 minutes. Set aside.
- In a medium bowl, fold together crab, remaining olive oil, shallots, preserved lemon, lemon juice, chopped dill, pepper, and salt until just combined. Spoon into baguette toasts, garnish with dill sprigs, and serve.