Ingredients
1/4
cup bottled clam juice
6
ounces uncooked large shrimp, peeled, deveined
6
green onions, thinly sliced
4
ounces crabmeat, drained
1/2
baguette, cut diagonally into 1/3-inch-thick slices
Directions
1.
Bring clam juice to boil in medium saucepan. Add shrimp; reduce heat to medium, cover and cook just until shrimp are opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; cool. Coarsely chop shrimp.
2.
Mix sliced green onions, mayonnaise, lemon juice, paprika, and cayenne in medium bowl. Mix in shrimp and crabmeat. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
3.
Preheat oven to 375°F. Brush both sides of baguette slices lightly with oil; arrange in single layer on baking sheet. Bake until bread is golden, about 10 minutes. Cool. Mound shrimp mixture atop bread. Place on platter and serve.
New-York Restaurants
