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Shrimp Salad and Radish Crostini

Shrimp Salad and Radish Crostini

By Diane UngerNovember 20, 2017

  • Makes
    24 crostini
  • Cook Time
    30 minutes

Shrimp salad seasoned with dill, capers, mustard and lemon tops fennel-dusted baguette toasts for these easy hors d'oeuvres. For convenience, buy already cooked shrimp, or if you prefer, you can poach your own. To do so, bring 4 cups water, 1 tablespoon black peppercorns and 2 bay leaves to a bare simmer. Drop in 1½ pounds peeled, deveined shrimp and cook just until the shrimp are opaque throughout. Transfer them to ice water to stop the cooking, then drain and dry the shrimp well before chopping. For a luxe version, use cooked lobster meat instead of shrimp.

Tip

Don’t assemble the crostini until you're ready to serve or they will get soggy.

Ingredients
  • 1

    baguette, cut into twenty-four ¼-inch-thick rounds

  • 6

    tablespoons extra-virgin olive oil, divided

  • 1

    tablespoon fennel seed, finely ground

  • ⅓

    cup mayonnaise

  • 4

    tablespoons finely chopped fresh dill, divided

  • 1

    tablespoon drained capers, minced, plus 1 tablespoon caper brine

  • 1

    tablespoon dijon mustard

  • 2

    teaspoons finely grated lemon zest, plus 1 tablespoon lemon juice

  • Kosher salt and ground black pepper

  • 1 ½

    pounds peeled, cooked shrimp, coarsely chopped

  • 6

    radishes, trimmed and shaved

Step 1

Heat the oven to 375°F with a rack in the middle position. Arrange the baguette slices in a single layer on a rimmed baking sheet. Brush the slices with 4 tablespoons of the oil and sprinkle with the fennel.

Bake until light golden brown, about 8 minutes. Let cool completely. The toasts can be stored in a zip-close bag for up to 2 days.

Step 2

In a medium bowl, whisk together the mayonnaise, 3 tablespoons of the dill, the capers and brine, mustard, lemon zest and juice, ¼ teaspoon each salt and pepper, and the remaining 2 tablespoons oil.

Stir in the shrimp, then taste and season with salt and pepper. Cover and refrigerate for up to 1 hour.

Step 3

Just before serving, arrange 2 or 3 radish slices on each baguette toast. Top each with about 1 mounded tablespoon of the shrimp mixture, then spread it with the back of a spoon, applying pressure so that it adheres to the bread. Sprinkle the crostini with the remaining 1 tablespoon dill.

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