Name: Steak and Crab Crostini Appetizer
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 1 crusty Italian baguette, cut into ¾-inch slices; 12 oz tenderloin filet; 5 oz asparagus tips (about 28 tips); 8 oz crab meat (canned or fresh); 1 garlic clove; Salt, to taste; Freshly cracked black pepper, to taste; 1 stick (8 tbsp) salted butter, melted; 1 small shallot, minced; 2 tbsp white wine vinegar; 1 tbsp chopped tarragon; 2 large egg yolks; 2 tbsp lemon juice; 1 tbsp honey (optional)

Why You’ll Love This Recipe

I like this recipe because it layers flavors and textures beautifully. The crunchy crostini provides the base, the juicy steak and sweet crab bring indulgence, and the béarnaise sauce ties everything together with a tangy richness. I enjoy making it for dinner parties, as it feels gourmet while still being achievable at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 Crusty Italian Baguette (Cut into ¾” thick slices)
12 oz. Tenderloin Filet The best you can afford!
5 oz. Asparagus Tips (28 tips)
8 oz. Crab Meat (I use canned)
1 Garlic Clove
Salt *to taste
Freshly Cracked Black Pepper

Bearnaise Sauce
1 stick (8 tbsp) Salted Butter, melted
1 Small Shallot (Minced)
2 tablespoon White Wine Vinegar
1 tablespoon Tarragon (Chopped)
2 Large Egg Yolks
2 Tbsp. Lemon juice
1 Tbsp. Honey *Optional

Directions

I begin by preheating the oven to 375°F. I arrange the baguette slices on a baking sheet, rub lightly with garlic, and toast them until golden and crisp.
While the bread toasts, I season the tenderloin with salt and freshly cracked black pepper. I sear it in a hot skillet until medium-rare or to my desired doneness, then let it rest before slicing thinly.
I quickly blanch the asparagus tips in salted boiling water for 1–2 minutes until tender-crisp, then drain and set aside.
For the béarnaise sauce, I simmer the shallot, vinegar, and tarragon in a small pan until reduced. I whisk the egg yolks and lemon juice together, then slowly drizzle in melted butter while whisking until thick and creamy. I stir in the reduction and add honey if I want a touch of sweetness.
To assemble, I top each crostini with a slice of steak, a bit of crab meat, and an asparagus tip. I drizzle with béarnaise sauce and season with a little extra pepper.
I serve immediately while warm.

Servings and Timing

This recipe makes about 12 servings, depending on the size of the baguette slices. It takes around 20 minutes to prep and 25 minutes to cook, so I can have it ready in about 45 minutes.

Variations

Sometimes I use shrimp instead of crab for a different seafood twist. If I don’t have tenderloin, I use sirloin or strip steak, which still tastes great. For the sauce, I occasionally make a quick hollandaise if I want something simpler. I also like adding a sprinkle of parmesan or fresh herbs on top for extra flair.

Storage/Reheating

I recommend enjoying these fresh, but if I have leftovers, I store the components separately. The steak and crab keep in the fridge for up to 2 days, and I reheat the steak gently in a skillet. The crostini can be stored in an airtight container at room temperature for a day or two. I make the béarnaise sauce fresh, as it doesn’t store well.

FAQs

Can I prepare the components ahead of time?

Yes, I often make the crostini and béarnaise sauce earlier in the day, then cook the steak and assemble before serving.

What type of steak works best?

I prefer tenderloin for its tenderness, but sirloin or ribeye also work well.

Can I use fresh crab instead of canned?

Yes, fresh lump crab meat makes the dish even more luxurious.

Do I need to peel the asparagus tips?

No, I just trim the ends and blanch them briefly to keep their bright color and tender bite.

Can I substitute the béarnaise sauce?

If I’m short on time, I sometimes serve with hollandaise or even a garlic aioli.

How do I keep the crostini from getting soggy?

I toast them well and assemble right before serving so they stay crisp.

Can I grill the steak instead of pan-searing?

Yes, I like grilling when I want a smoky flavor in the meat.

What wine pairs well with this appetizer?

I enjoy serving it with a crisp white like Sauvignon Blanc or a light red like Pinot Noir.

Can I make this gluten-free?

Yes, I use gluten-free bread for the crostini.

How do I keep the béarnaise sauce from breaking?

I whisk constantly while adding the butter slowly, and if it starts to separate, I whisk in a teaspoon of hot water to bring it back together.

Conclusion

Steak and crab crostini with béarnaise sauce is an appetizer I love to make when I want something refined yet approachable. The blend of textures and flavors makes each bite memorable, and it always feels like a special occasion dish. Whether I’m hosting a dinner party or treating myself, this recipe never disappoints.