Crab Toast (Print Version)
Golden sourdough topped with fresh crab salad, citrus, and herbs for a quick elegant appetizer.
# What You Need:
→ Crab Mixture
01 - 7 oz fresh lump crab meat, picked over for shells
02 - 2 tbsp mayonnaise
03 - 1 tbsp sour cream
04 - 1 tsp Dijon mustard
05 - 1 tsp lemon juice
06 - 1 tsp finely grated lemon zest
07 - 1 tbsp finely chopped chives
08 - 1 tbsp finely chopped fresh dill
09 - 1 small celery stalk, finely diced
10 - Salt and freshly ground black pepper, to taste
→ Toast
11 - 4 slices rustic sourdough bread
12 - 2 tbsp unsalted butter, softened
→ Garnish
13 - Extra chives, finely chopped
14 - Lemon wedges
# Directions:
01 - In a medium bowl, gently combine the crab meat, mayonnaise, sour cream, Dijon mustard, lemon juice, lemon zest, chives, dill, and diced celery. Season lightly with salt and pepper. Fold together until just combined, taking care not to break up the crab pieces.
02 - Lightly butter both sides of the sourdough slices. Toast in a skillet over medium heat for 2–3 minutes per side until golden and crisp, or toast under a broiler if preferred.
03 - Pile the crab mixture generously onto the warm toasts.
04 - Garnish with extra chopped chives and serve immediately with lemon wedges on the side.
# Insider Tips:
01 -
- The contrast between warm crunchy bread and cool creamy crab is absolutely addictive
- It comes together in under 20 minutes but looks like something from a restaurant
02 -
- Overmixing the crab will turn it into mush, so treat it gently and fold just until combined
- Serving the toast warm is crucial, the temperature contrast with the cool crab is what makes it special
03 -
- If you cant find fresh crab, high quality canned crab works in a pinch
- Crème fraîche makes an incredibly luxurious substitute for sour cream