SEAFOOD TOASTS
Ingredients
8 ounces raw scallops, rough chopped
8 ounces cooked crabmeat
2 cooked lobster tails, chopped (about 5 ounces)
¾ cup Hellmann’s Light Mayonnaise
½ cup grated parmesan cheese
½ cup scallions, chopped (plus more for garnish)
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
1 large baguette
4 tablespoons butter, melted
1 lemon, cut into wedges
2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 425 degrees. Line a baking sheet with parchment or foil.
Combine the scallops, crabmeat, lobster, mayo, parmesan, scallions, garlic, salt, and pepper in a bowl and mix well to combine.
Cut the baguette into 3 equal pieces (about 7-8” long) and then cut each piece in half lengthwise. Spread the seafood mixture on each piece, pressing it into the bread creating an even layer on each. Place them on the baking sheet (seafood side up) and drizzle the melted butter over the tops.
Bake for 20-25 minutes until the tops are golden brown and bubbly. Squeeze lemon juice over the tops. Garnish with parsley and more scallions. DEVOUR!
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