Crab Toast (Print Version)
Golden sourdough piled high with fresh crab salad in a creamy herb dressing.
# What You'll 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.
# Expert Tips:
01 -
- It transforms ordinary ingredients into something that feels like a restaurant quality appetizer but comes together in under twenty minutes
- The balance of creamy crab against shatteringly crisp bread creates that perfect texture contrast everyone craves
02 -
- Overmixing the crab mixture turns it into a mushy paste instead of maintaining those gorgeous chunky textures
- Serving these on completely cold bread dulls all the flavors, so time your toasting carefully
03 -
- A tiny pinch of cayenne or a couple dashes of hot sauce adds just enough warmth to make the other flavors pop without overwhelming the crab
- Creme fraiche makes an elegant substitute for sour cream if you want something slightly tangier and more luxurious