Crabby Egg Salad Crostini

Who doesn't like egg sandwiches? Who doesn't like crab salad? Who doesn't like toast? Why not combine all three in this easy pleasy open-faced tasty, crunchy munchy lunch?

Ingredients

·         EGGS, 3, hard-cooked, yolks and whites chopped separately

·         CRAB MEAT, lump, 1 cup chopped

·         MAYONNAISE, 1/4 cup

·         DIJON MUSTARD, 1 tablespoon

·         PICKLE RELISH, 2 tablespoons

·         RED or SWEET ONION, 2 tablespoons minced

·         TOMATO, 1 medium, skinned and seeded, chopped

·         FRENCH BAGUETTE, sliced on a bias into 1-inch thick crostini

·         OLIVE OIL, couple of tablespoons or so

·         CHEDDAR CHEESE, shredded

·         GARLIC SALT, to taste

·         BLACK PEPPER, freshly ground, to taste

Directions

1.       Roughly chop the egg whites, set aside.

2.       Combine the egg yolks, mayonnaise, mustard, pickle relish and red onion in a bowl.

3.       Add the egg whites and crab, mixing carefully so as not to break up the pieces.

4.       Salt and pepper to taste.

5.       Sprinkle bread with olive oil and shredded cheese, and toast slightly under the broiler until top is crisp. Remove and let cool for a minute or so.

6.       Heap egg/crab filling on top, sprinkle with chopped tomato.